RecipeVegetables and Rice with Peanut Sauce
I always seem to have a few bean sprouts hanging around in my refrigerator left over from one recipe or another. Or half a bell pepper, some carrots...maybe some snow peas. That's when I pull out this favorite recipe. It's one of the most flexible recipes I use, and it allows you to get rid of all the vegetable odds and ends you don't have another use for - you could even throw in some chicken or tofu if you felt like it. The sauce is delicious (especially for those of us who love peanut butter in any form), and sprinkling some cashews on the top gives it that little bit of extra crunch and nuttiness that makes it a favorite quick weeknight meal at our house.
5 comments:
I made this for dinner on Sat. evening. Due to some dietary restrictions, I substituted the onion and pepper for asparagus and snow peas. This turned out phenomonal!
Anna, I hope it really did turn out well for you - I know you were a little concerned about it. :) Thanks for commenting!
this recipe was popular with my little family in virginia. i have also made it at home for joe and myself. i love that most of your recipes are easy to make, lis.
i love the idea of snowpeas!
Yes, I think snow peas are a good iea too - I'll have to try that!
Thanks for the comment, Mom. :)
Good Afternoon
Awesome post, just want to say thanks for the share
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