Veggies in Peanut Sauce
Jun 20, 2007 19:55:39 GMT -8
Post by barbogold on Jun 20, 2007 19:55:39 GMT -8
LUNCH
Steamed winter vegetables with peanut sauce has everything going for it: This recipe is fast and easy to make, it tastes great, it provides some of the most nutritious vegetables, and is very low glycemic. This has been a favorite of mine ever since I discovered this recipe by Gerri French (who authorized me to reprint it here) in the November 2005 issue of Diabetes Health.
It starts with a simple but wonderful peanut sauce (I double the sauce part of Gerri’s recipe):
1/2 cup creamy peanut butter with nothing added
4 tablespoons rice vinegar
2 tablespoons soy sauce
2 cloves garlic, crushed
1/4 teaspoon cayenne pepper (or to taste)
1/2 to 1 teaspoon grated fresh ginger root (optional)
1/2 to 2/3 cup water
Mix all the ingredients except for the water in a small saucepan with a wire whisk. Add the water and whisk again. You can add additional water if you want a thinner sauce. Heat until warm and pour over the veggies or serve on the side.
After you’ve whipped up the peanut sauce, cut 1/2 pound of fresh or frozen (fresh is better) broccoli and cauliflower (about 3 cups), into bite size pieces. Now, neither of these veggies — especially broccoli — have been among my favorites, but — wow! — are they ever good with Gerri’s peanut sauce. One secret of steaming broccoli is to bring the water to a boil, insert the steamer basket with the veggies, and cook for exactly 5 minutes. It’s crucial not to overcook broccoli, unless you like mush.
Steamed winter vegetables with peanut sauce has everything going for it: This recipe is fast and easy to make, it tastes great, it provides some of the most nutritious vegetables, and is very low glycemic. This has been a favorite of mine ever since I discovered this recipe by Gerri French (who authorized me to reprint it here) in the November 2005 issue of Diabetes Health.
It starts with a simple but wonderful peanut sauce (I double the sauce part of Gerri’s recipe):
1/2 cup creamy peanut butter with nothing added
4 tablespoons rice vinegar
2 tablespoons soy sauce
2 cloves garlic, crushed
1/4 teaspoon cayenne pepper (or to taste)
1/2 to 1 teaspoon grated fresh ginger root (optional)
1/2 to 2/3 cup water
Mix all the ingredients except for the water in a small saucepan with a wire whisk. Add the water and whisk again. You can add additional water if you want a thinner sauce. Heat until warm and pour over the veggies or serve on the side.
After you’ve whipped up the peanut sauce, cut 1/2 pound of fresh or frozen (fresh is better) broccoli and cauliflower (about 3 cups), into bite size pieces. Now, neither of these veggies — especially broccoli — have been among my favorites, but — wow! — are they ever good with Gerri’s peanut sauce. One secret of steaming broccoli is to bring the water to a boil, insert the steamer basket with the veggies, and cook for exactly 5 minutes. It’s crucial not to overcook broccoli, unless you like mush.