Saturday, 27 March 2010

Peanut Slaw

I am always looking for quick, tasty recipes for those nights when I get home late, we have to leave right away, or I am feeling lazy. I found a great recipe on one of the blogs I read called Cycling in Heels. The blog's author, Cycler, posted this one yesterday.
We had it for supper today and enjoyed it immensely. I'll have to make a double recipe next time so we have leftovers.

Peanut Slaw/ Low Carb Pad Thai
1/2 head cabbage (approx 4 cups) shredded as for slaw.
1/3 cup peanut butter.
3 cloves garlic
1" ginger, minced (you could use pickled sushi ginger if you had it)
1/2 tsp red pepper flakes
oil for saute
2 tbs cider vinegar
4 tbs soy sauce
2 tsp sugar (or splenda if you're being low- carb)
1/2 -1 cup water
shrimp, sauteed.

Heat a saute pan.

Make the peanut sauce:
Saute garlic, ginger and red pepper flakes in a bit of oil in a saucepan until the garlic seems cooked.
Add the peanut butter, vinegar, soy sauce and sugar, and add enough water to thin to about the consistency of pancake batter (I've found the amount of water depends a lot on what kind of peanut butter you use). Let it come to a simmer, stirring when you think of it.

Cook the shrimp- about 2 minutes a side in the heated saute pan with a bit of oil, or until pink.

Bring the peanut sauce to a hard boil, pour it over the cabbage and stir it in well. Sometimes I run it all through the microwave for 3-5 minutes to wilt the cabbage a bit more. Depends if you want it more "slaw" like or more "noodle" like. Serve, topped with shrimp (chopped peanuts and cilantro if you're ambitious).

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