Subject: VEGAN: Still life with peanut sauce (repost)

From: [email-masked] (Chuck Narad)
Date: Fri, 25 Mar 1994 09:57:21 GMT

I whipped this one up last night; it was one of those "I need to
eat, but there is a wierd selection of things in the house" kind
of meal.

        Still Life With Peanut Sauce
        -----------------------

        1 can bamboo shoots
        1 can water chestnuts
        1 carrot, sliced
        4 oz pressed tofu ("Savory Baked Tofu" as seen in the store)
        1 can Vegetarian Mock Duck, or 8 oz seitan cubes marinated in Soy
        2 roma tomatoes. quartered
        handful mushrooms, sliced
        small handful snow peas
        peanut oil
        3 cloves garlic, smashed and minced
        2 tbs. minced ginger
        1/2 tsp. yellow thai curry paste
        1/4 cup peanut butter
        2 tsp cumin
        1 tsp tumeric
        1/4 tsp white pepper
        light soy sauce
        cooking sherry
        1/4 head iceburg lettuce, shredded coarse (sliced?)

Heat the wok, add 2 tbs oil, heat the oil.   Add garlic, ginger, and
curry paste.  Add each in order, stirring for a minute between: carrot,
water chestnuts, tofu, seitan,  bamboo shoots, snow peas, mushrooms.
Add a generous splash of soy sauce and another of dry sherry; stir for
a couple of minutes.  Add the tomatoes, cumin, tumeric, and white
pepper, stirring.  Say "trust me" to anybody that is watching, and
add the peanut butter.  Keep stirring; when it is melted, add the lettuce
(repeating the "trust me" incantation) and stir until it just starts to wilt.

Serve with rice or fresh dinner rolls.

-----------------------------------
Chuck Narad -- diver/adventurer/engineer