Saturday, November 8, 2014

Kitchen Intuition: Peanut sauce

I posted a picture of my lunch in the article I wrote last week: a bowl of couscous, sautéed greens and mushrooms topped with scallions, peanut sauce and sesame seeds. It was a meal that I threw together in 10 or 15 minutes, including the few moments I spent whipping up the sauce that topped the dish. That was some magic peanut sauce, the stuff of dreams. It was warm, creamy and packed with flavor.
There are so many things you can do with a good peanut sauce, and many of them basically amount to being an instant meal. Need a dinner in a hurry? Throw some soba noodles on the stove, and while the water is simmering, mix up a quick peanut sauce to pour over the noodles. Maybe chop a green onion to use as a topping, and then sprinkle it all with some sesame seeds. BAM. Dinner’s ready. When cooking up a strange medley of vegetables that need to be used up and you want something to bring them together, make a peanut sauce. It works for everything! It’s a salad dressing; a dip for raw vegetables or spring rolls; a condiment (try it in a sandwich or on fries!); or a sauce for anything from pasta, rice or potatoes to tempe, tofu, chicken, beef or fish. And kids love it.

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