Oriental Stir-fry Vegetables in Peanut Sauce

Posted on Dec 11 2013 - 5:28pm by IBC News
Categorized as

Although it is a part of thai cuisine, the oriental stiry-fry with peanut sauce is sure to be liked by indians too, due to the interplay of sour, spicy and sweet flavours. The peanut sauce, made quickly with peanut butter, balances the flavours of tamarind and jaggery with its nutty texture.

Preparation Time: 7 mins
Cooking Time: 8 mins
Makes 2 servings


For The Thai Stir-fry
2 spring onions , sliced
1/2 cup bean sprouts
1/4 cup shredded red cabbage
1/4 cup carrot jullienes
1/2 cup paneer (cottagte cheese) cubes
1 tbsp butter
salt and to taste

For The Peanut Sauce
2 tbsp peanut butter
1 tbsp soy sauce
1 tsp tamarind (imli) pulp
1/4 cup grated jaggery (gur)
salt to taste

For The Rice Noodles
1 1/2 cups rice noodles
For the rice noodles
Bring 2 cups of water to a boil.
Pour the boiling water over the rice noodles.
Cover and keep aside for 5 minutes.
Drain and keep aside.

For the peanut sauce
Boil ½ cup of water in a saucepan.
Add the peanut butter, soya sauce, tamarind pulp, jaggery and salt.
Simmer for few minutes till the jaggery melts.
Remove from the heat and keep aside.

For the thai stir-fry
Heat the butter in a pan, add the spring onions and stir for some time.
Add the beans sprouts, red cabbage, carrot, paneer, salt and pepper and stir fry for some more time.
Remove from the heat and keep aside.

How to proceed
Place the noodles on two serving plates.
Top with the thai stir-fry.
Pour the peanut sauce over and serve immediately.
If peanut butter is not available, you can use 3 tablespoons of roasted peanut powder.
Time Saving Tip :
First put the water to boil and simultaneously work on the stir-fry and sauce.

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