This week I tried a new recipe from the Thrifty Foods Flyer. It's a lime and coconut rice. Just fantastic. The first night I had it with curried cauliflower & chickpeas. The second night it was paired with a stir-fry of broccoli and tofu with a thai-inspired sauce.
Here's my recipe for a thai-inspired sauce:
1-2 tablespoons of peanut butter (natural)
2 tablespoons of soy sauce
a few dashes of fish sauce
a few dashes of sesame oil
2 tablespoons of sweet chili sauce
1 cup of stock (chicken / veggie, etc).
Whisk the ingredients together in a bowl and pour over whatever you desire to flavor.
I used the sauce over top of sauteed chopped broccoli, garlic, onion and cubed tofu. I cranked the heat up on the wok, added the sauce, and put the lid on for 2 minutes. My mum taught me the trick that to get the veggies just right for a stir-fry you add the sauce/stock, put on the lid and once the steam comes out of the lid then you time it for 2 minutes. That way your veg never gets over cooked.
Here's a link for the rice (thanks, Thrifty's):
