Authentic Chinese Peanut Sauce and Egg Fried Rice
PEANUT SAUCE
In case it was hard to tell, I am not Asian. I haven’t been to as many Asian countries as I would love (and still plan) to. And I know that when I do, I will fall in love with more dishes. But for now, this one is my favourite!
This sauce combines a number of things I love. Spice, Peanut flavour, just-right viscosity, gingeriness (it’s a word please) and tasty veggies. I combined my favourite things about Asian flavoured beef pepper sauces, curry sauce from my childhood and the concentrated sauces (with stocks and minimal/ no water) of my adulthood; into this yummy dish.
Serve with rice, pasta, quinoa, couscous, bulgur…… or anything. And here’s the best part. You can eat it by itself! It has potatoes anyway! Yummmmm….
Ingredients:
2 tbsp Olive oil
1/2 cup Whole Dry Peppers
1 tbsp Ginger (grated)
2 cloves Garlic
3 cups Chicken Stock (very concentrated)
1/4 cup Peanut butter
1/4 cup Soy Sauce
1/4 cup Oyster Sauce or Fish Sauce
2 tbsp Corn flour
4 large Irish Potatoes
2 large Carrots
3 Bell Peppers (Red, Green, Yellow)
1 medium sized Onion
Salt to taste
Method:
1. Peel irish potatoes and cut in quarters. Cut carrots, bell pepper and onions in large chunks
2. Soak the whole dry peppers in hot water for 30 mins to loosen the flavor; then drain
3. Add garlic and ginger to the pepper and blend until a thick paste forms with the seeds still visible
4. After searing the chicken in the pan, add olive oil to the chicken drippings and set to medium heat
5. Add the chicken stock and potatoes and leave to boil
6. Add the pepper paste and peanut butter and mix until it dissolves in the sauce
7. Add soy sauce, and oyster or fish sauce and bring to a boil. Cover and wait for potatoes to turn tender
8. Dissolve corn flour in 1 cup of water and add to the sauce
9. Once sauce thickens, add carrots, bell peppers and onions
10. Leave to boil for 3-5 minutes
11. Season to taste…. Enjoy!
EGG FRIED RICE
A quick accompaniment for any available sauce or meat dish, I love to whip this up on lazy weeknights (I prep the veggies ahead and freeze/ refrigerate in ziploc bags).
This rice dish should be an easy staple in your kitchen.
Ingredients:
1.5 cups long grain / basmati rice
3 tbsp vegetable oil
1 onion, finely chopped
2 medium sized carrots, finely chopped
4 eggs, beaten
2 spring onions, sliced, to serve
Method:
1. Cook the rice until it achieves a ready-to-eat texture, then drain, spread out and set aside.
2. Heat 2 tbsp of the oil in a large wok over a high heat, then add the onion and fry until lightly browned, around 5 mins. Add the carrots and rice, stir and toast for about 3 mins, then move to the side of the pan.
3. Add the remaining oil, then tip in the egg mixture. Leave to cook a little, then mix in with the rice – stir vigorously to coat the grains or, if you prefer the egg chunkier, allow to set for a little longer before breaking up and stirring through. Tip into a serving bowl and garnish with the spring onion to serve.