[Update my dinner status], I'm making this tonight.
11 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): tell us
US/Metric: [convert to metric]
Ingredients
PEANUT SAUCE
- 1 1/2 cups Smooth peanut butter
- 1/4 cup Brown rice vinegar
- 1 small Red onion finely chopped
- 2 tablespoons Fresh cilantro finely chopped
- 2 tablespoons Fresh ginger finely chopped
- 1 clove Garlic minced
- 1 tablespoon Crushed red chile flakes
- 1 tablespoon Ketchup
- 1/4 cup Tamari soy sauce or Shoyu soy sauce
- 1 tablespoon Hot sauce (Asian variety probably gives better flavor)
- 1/4 cup Agave nectar
- 1 tablespoon Sesame Oil (toasted or regular; toasted gives a better flavor)
SOBA NOODLES AND TEMPEH
STIR-FRY
Preparation
1. To prepare the peanut sauce, place all of the ingredients with 2 cups of water in a blender and blend until smooth. The sauce will keep in the refrigerator, covered, for up to a week. Bring to room temperature before serving.
2. Place the tempeh cubes in a nonreactive bowl and cover with the peanut sauce. Refrigerate for at least a half hour or up to overnight. Drain and set aside.
3. To prepare the soba noodles, bring a large soup pot of water to a boil and add the salt and olive oil. Add the soba noodles and cook until just tender, about 10 minutes (follow instructions on package). Drain and set aside.
4. To prepare the stir-fry, heat the olive oil in a large saute pan or wok over high heat. Add tempeh and saute for 3 to 5 minutes. Add the garlic, ginger, onion, cabbage, string beans, and broccoli and stir-fry for 5 minutes, then add the peppers, bok choy, and mushrooms and saute for about 2 minutes. Add the peanut sauce and continue to saute, tossing the vegetables, tempeh cubes, and sauce together until desired doneness is reached, about 5 to 10 minutes, depending on your taste.
5. Add the tamari or shoyu soy sauce and sesame oil and stir-fry for an additional 3 minutes. Serve the vegetables over the soba noodles with additional peanut sauce, if desired.
NOTE ON STIR-FRYING
Stir-frying is one of the quickest preparation methods and takes only a few minutes if you prepare the ingredients ahead of time. Traditional stir-frying is done in a wok set over a high flame and requires very little fat because the high heat and constant stirring of the food sears in the moisture, flavor, and nutrients.
SOME STIR-FRYING TIPS
* Cut all the ingredients to the same size for even cooking
* Add teh ingredients accordinng to the length of time they need to cook; quick-cooking ingredients go in last
* Consider color and texture in choosing ingredients for a stir fry
* For low-fat stir-frying, substitute water for oil
From The Candle Cafe Cookbook, by Joy Pierson and Bart Potenza with Barbara Scott-Goodman, p. 124-125
