Thai peanut sauce with veggies, two ways

So, Amanda invited me over for dinner earlier this week to use up some of her CSA produce (and maybe for the company?? :)). She was making Thai and asked me to bring broccoli, so I found a simple recipe and made a nice peanut sauce to go with it. Little did I know she was also making a peanut sauce! Luckily they were two very different recipes.

For my broccoli with peanut sauce:

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1 head of broccoli, roughly chopped into large pieces.

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Steamed until bright green. Then I quickly ran cold water over the broccoli to stop it from cooking any further. Then…

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I sauteed about 4 or 5 cloves of garlic, finely chopped, in something like 2 Tbsp of vegetable oil until they *just* started to brown,

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then turned off the heat and tossed the broccoli in it (be sure to shake off any excess water before adding the broccoli).

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For the peanut sauce, I used THIS recipe, but instead of sugar I used the caramel sauce I made last week. I think I used more than 1/4 C pb (didn’t measure) and I ended up adding about 2 1/2 Tbsp of the caramel instead of 1 tsp sugar. The vinegar and soy sauce just seemed way too overpowering without the extra boost of sweetness.

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Stir it up until it’s nice and creamy.

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Amanda’s dish had onions, hot peppers, and tons of yummy cabbage. Her peanut sauce was made with coconut milk, and was thinner and slightly sweeter than mine. Yum.

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She also browned some tofu (was it breaded with something??) until the outside was nice and crispy.

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And served it with fancy chopsticks. I don’t really use chopsticks properly, but I can manage to get the food in my mouth somehow.

We had lots of leftovers, so I got to take some home and have it for lunch and dinner today. And last night…I went out for Thai. I’ve been eating a lot of Thai lately. Now I just realized I’m broke and need to have a spending freeze, but a post about what was probably my last meal out for a long while is coming soon!

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