Spring Stir-Fry with Peanut Sauce and Thai Basil

By Hklbrries

When making stir-fry, prepare all the vegetables before your start cooking.

Pair this with Triple Chocolate Angel Food Cake (recipe in collection).

DOUBLE-CHECK to be sure recipe in collection, then make public.

Ingredients

• Peanut Sauce:
• Peanut Sauce (recipe follows, below)
• Vegetable oil for frying
• 1/2 pound firm tofu, sliced 1/2-inch thick
• 2 tbsp tamari or soy sauce (for brushing tofu)
• Salt
• Pepper
• 1 1/2 tbsp toasted sesame oil
• 3 scallions (white parts minced and green tops cut into 2-inch lengths on the diagonal)
• 1 tbsp grated fresh ginger
• 1 tbsp minced garlic
• 2 medium carrots, cut in half lengthwise, thinly sliced on the diagonal, about 1 cup
• 1 large red pepper, cut into 1-inch thick strips, then into triangles, about 1 cup
• 1/2 pound asparagus, tough stalks removed, cut into 2-inch pieces on the diagonal, about 1 1/2 cups
• 1/4 pound snow peas, trimmed and cut in half on the diagonal, about 1 1/2 cups
• 20 Thai basil leaves, bundled and thinly sliced, or 3 tbsp chopped fresh cilantro
• 1 ounce fresh pea shoots, about 3 cups, optional
• 1/4 cup smooth, natural peanut butter
• 1/4 cup peanut oil
• 1/4 cup light brown sugar, packed
• 2 tbsp tamari or soy sauce
• 2 tbsp water
• 1/2 tbsp grated fresh ginger
• 1/2 tsp salt

Preparation

Step 1

Make the Peanut Sauce by pureeing the ingredients in a blender until smooth. Set aside. (Yields about 1 cup).

Pour a thin layer of oil in a skillet and heat it to just below the point of smoking, until the first wisp of vapor appears. Brush the tofu with the tamari or soy sauce. Fry the tofu until golden and crisp, 3 to 4 minutes per side. Drain the tofu on paper towels and sprinkle lightly with salt and pepper. When cool, cut into thin strips and toss with 1/4 cup of the Peanut Sauce. Set aside.

Heat the sesame oil in a wok or large saute pan over high heat and stir in the minced scallions, ginger, garlic and 1/4 tsp salt. Cook for 1 minute, stirring constantly. Lower the heat to medium-high and add the carrots, peppers, the scallion tops and 1/4 tsp salt. Cook for 2 minutes, add the asparagus, a couple pinches of salt and a little water. Cook until the asparagus is a vibrant green and just tender. Add the snow peas and cook 1 or 2 minutes more. The vegetables should be tender but firm. Add the remaining Peanut Sauce, the basil and tofu and cook just long enough to heat the sauce. If using the pea shoots, toss them in at the last minute or arrange them on a platter and spoon the vegetables over.