In yesterday’s post I gave the recipe for a simple stir-fry that I would be using for two lunches. Yesterday I paired half of the veggies with some mussels, and for today’s lunch I changed up the “leftovers,” sans-seafood, by adding a peanut-y twist.
I simply scrambled two eggs in a pan, added in the rest of the stir-fry once the eggs were almost fully cooked and then topped everything with a Thai-inspired sauce. This is a really basic sauce that can be spruced-up by adding sliced spring onion, thinly sliced chili pepper, fish sauce, sesame oil, etc., but if you’re in the mood to keep things easy, the following is a great way to add flavor to unseasoned vegetables:
2 tablespoons fresh lime juice
1 tablespoon creamy peanut butter
1 teaspoon chili paste (I use Thai Kitchen’s Roasted Red Chili Paste)
1 tablespoon soy sauce
Makes enough to top a single-serving; multiply as needed
Add the lime juice to a bowl and then whisk in the peanut butter using a fork. Once the peanut butter is broken up, add in the chili paste and soy sauce and stir to combine. Pour over your dish and enjoy!
I finished off the dish with a heaping tablespoon of chopped peanuts and it was suddenly transformed from yesterday’s shellfish to today’s salty peanut:
That’s planning for you, my friends. Now what to eat tomorrow…