Thursday, September 25, 2008
More Homemade Peanut Sauce
I think I might have improved the original peanut sauce that I made last month. I didn't add any extra sugar to it. It could have used some fresh ginger, but oh well, I had ginger powder so I sprinkled that in. It was spicy and sweet and wonderful over the eggplant and chicken thighs. For the eggplant I sliced it into circles and roasted it in the oven after drizzling olive oil and salt and pepper over it. I flipped them all half way through. The chicken thighs were stuck in the oven with the eggplant and along with the marinade.
Then I stirfried the whole thing along with soba noodles. I should have topped it with the scallions instead of stirring them in for a bright color punch, but oh well, live and learn. I love this little meal in a bowl and can't wait to put new things in it. Last time I used tofu, so I might go back to that another time. But the vegetable possibilities are endless.