But I was rushed last week.
And the idea of buying a pack of pre-cut mixed Asian veggies was really too good to pass up.
So I bought a frozen Asian veggie mixed bag.
This meal took about 10 minutes (not including rice cooking time - I used long-grain brown rice...Matt loathes this rice). This was a life saver for me this past week from hell, but I'm not sure I'll try it again. I like peanut sauce, but this was too sweet. I had to load on the Rooster Sauce to try and combat it. I did however like how many different kinds of vegetables I was able to eat in this one meal.
Here's a pic of it all cooking up.
And here's a pic of the finished product:
Here's the recipe from Supermarket Vegan.
1/2 cup water
2 1/2 tablespoons creamy peanut butter
1 tablespoon low sodium soy or tamari sauce
1/2 tablespooon cornstarch
2 large cloves garlic, finely chopped
1 teaspoon ground ginger
Pinch, or more, cayenne pepper (optional)...we used a lot more than a pinch
1/2 tablespoon peanut oil
1/2 tablespoon toasted (dark) sesame oil
1 16-ounce bag frozen Asian-style mixed vegetables, slightly undercooked
according to package directions, drained
3 cups hot cooked white or brown rice
In a small bowl, whisk together the water, peanut butter, soy sauce, cornstarch, garlic, ginger, and cayenne (if using) until thoroughly blended; set aside.
In a large nonstick skillet, heat both the oils over medium-high heat. Add the mixed vegetables and cook, stirring, 1 minute. Reduce the heat to medium-low and add the peanut butter mixture. Cook, stirring, until the sauce thickens, about 3 minutes. Serve at once, over the rice.