Being suckers for peanut butter, we soon found this recipe in our recently purchased Thrive on Five. Containing your five-a-day, all stir-fried with ginger and garlic, the peanut butter is used as the base for a sauce by adding soy sauce, rice wine vinegar, chopped coriander and water.
One ingredient should have been recap manis. No, we hadn’t heard of it either. A google search revealed it be a concoction of soy sauce, ginger, garlic, star anise and curry. Expecting to get little further use out a bottle of kecap manis, we convinced ourselves that garlic oil and tabasco sauce would be a good substitute. We did have a bottle of wine open, though.
The finished dish dish of stir-fired asparagus, pak choi, mange tout, sweetcorn, broccoli, red pepper, ginger, garlic, onion and red chillies was tasty, if not as fiery as hoped for. A repeat visit would see us maybe add some crushed chillies, or maybe even add sweet thai chilli jam to the peanut butter sauce. It was also surprisingly filling, not requiring the addition of rice or noodles.