Recipes from the Journal

Peanut Satay Stirfry

Yesterday I was lazy cooking dinner and bought a premade sauce for stirfry. I may be lazy more often, because it turned out delicious, though not at all what I expected. Chop up vegetables (I used broccoli, carrots, mushrooms, fresh ginger, garlic, scallions, onions, and green and yellow peppers, bamboo shoots. I'd also recommend trying sprouts and snow peas and water chestnuts). Scramble a few eggs in peanut oil. Remove eggs to the side. Fry vegetables in peanut oil and hot oil and black pepper and a little soy for two minutes. Return eggs to pan and remove from heat. Stir in one bottle of Singapore Peanut Satay Sauce. The resulting dish will taste much more curry-like than peanutty (don't know why), but is yummy over rice. Note that I used approximately 2-3 times the amount of vegetables recommended on the bottle.

- 1/16/96

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