Wednesday, July 6, 2011

For every action, there is an equal and opposite reaction. And thank Buddha for that.

After my recent gravy fiasco, I have been determined to redeem myself and prove that I am not, in fact, a terrible cook.  And so today I decided to make stir-fry.  I'd never made stir-fry before, but I decided it couldn't be that difficult.  And it wasn't.  I'd gotten my paycheck last Friday and so I finally had money to buy real ingredients (read: fresh fruits and vegetables) and make real food (read: not cereal or nasty sausage-less gravy).  I bought tofu and mushrooms and water chestnuts and chicken and a green pepper, and made a sauce from things I had in my kitchen.  And seriously, this sauce is probably one of the most delicious things I've ever made.  I was so relieved.  If this cooking attempt had resulted in failure as well, I probably would have given up on cooking permanently and lived on ramen and cereal for the rest of my days, which may wind up happening anyway.

My intention was to take a picture of the final product on my plate, but I forgot and ate it first.  So instead, here is a picture of the final product in a tupperware, which I will eat for lunch tomorrow.
 
Stir-Fry Over Unflavored Ramens, Topped With Chow Mein Noodles
(I find that the best way to survive as a college student is to make Ramens taste good.)

I am now including the recipe for what I would describe as Asian-ish Spicy Peanut Sauce. It is quite delicious, and I am documenting the recipe partly because I like to pretend anyone cares, but mostly because I know if I post it here I won't lose it.

Asian-ish Spicy Peanut Sauce

Ingredients:

Crunchy Peanut Butter (Around 1/2-3/4 c. Creamy peanut butter will probably work as well, but I liked the crunchy bits in the end product. Also, I didn't have any creamy peanut butter.)

4 Garlic Cloves, minced (Some quantity of garlic powder may be substituted if unlike me, one does not have a roommate with more garlic than she knows what to do with.)

Soy Sauce (Honestly, I have no idea how much I used. I pretty much just put some in, mixed the sauce, and then added more until it tasted good.)

Brown Sugar (Probably 2/3 c or so)

Ginger (See note for soy sauce)

Red Pepper (I seriously probably used like a tablespoon and a half of this, because I like things to be spicy. However, as many people like to keep the roofs of their mouths intact, less may be used.)

1/8 c Canola Oil (Or vegetable oil. Or olive oil. Or whatever oil is on hand. Also, I'm not even entirely sure if the oil is even necessary.)

Water


Combine peanut butter, garlic, brown sugar, oil, and an arbitrary quantity of ginger, soy sauce, and chili powder. Taste. Add more soy sauce, ginger, and chili powder as desired. Add water until sauce is the desired consistency. Taste again. Add more soy sauce, ginger, and chili powder as desired. Stir. Add another few shakes of soy sauce for good measure. Brush sauce over meat/tofu and let sit for a few minutes prior to cooking. Use the rest of the sauce in the stir fry once the vegetables are added.

1 comment:

  1. Yay! Fantastic! I'm glad to hear that your cooking adventure turned out to be a success! =D Thank you for posting the recipe...it sounds like it would be very asian-ish and very spicy ;) I'm glad that you enjoyed it! sounds like fun! =D

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