Spicy Chili Peanut Sauce
For the most part my house is a peanut free place, since I find my husband functions best when not dealing with an allergic reaction. However this move has us spending work days apart while I wrap things up in NoVa, and he starts his new position in Maryland. Needless to say I have gone a bit peanut crazy, to include eating peanut butter straight out of the jar. The other week I was doing a basic stir-fry when I decided to add some peanut butter to the dish, to see what would happen. The result was incredible so I decided I had to replicate it and figure out how to get the perfect balance between the spicy chili and the delicious peanut butter.
1 tbsp vegetable oil
3 shallots, chopped
2 garlic cloves, minced
2 Japanese eggplant, roll cut
1/2 lb bok choy, chopped whites and torn greens
1/2 tbsp rice vinegar
1 tsp sesame oil
1 tbsp low sodium soy sauce
1 tbsp chili garlic sauce (or more to taste)
1 1/2 tbsp crunchy peanut butter
- Heat the vegetable oil in a large wok over medium heat. Add the garlic and shallots and cook 3 minutes or until garlic starts to turn golden. Add the eggplant and the white section of the bok choy and cook for 7-10 minutes, the eggplant should start to turn slightly brown and become soft.
- Meanwhile mix the rice vinegar, sesame oil, soy sauce, peanut butter, and chili sauce. Once the eggplant is soft add the sauce along with the bok choy greens and toss well. Cover and cook for 5 minutes. Then stir and taste - adding more of the chili, soy sauce, or peanut butter as needed.
- Serve over brown rice or soba noodles and enjoy!
If sauce is too salty or spicy add vegetable stock or water, 1/2 tbsp at a time until desired taste is reached!
The first time I made this dish I wasn’t sure how things were going to go, but learned once again that randomly experimenting with ingredients can produce spectacular results. One tip, if using creamy peanut butter make sure to add some fresh peanuts to the dish in order to keep the satisfying crunch! I’m sending this over to 52weeksofcooking for their nuts week, which I’m thankful fell during the time when my hubby was out of the house 🙂