Tag Archives: peanut sauce

Easy Broccoli Stir Fry with Peanut Sauce for the Busy Person

Not the prettiest but oh so delicious!

Not the prettiest but oh so delicious!

Happy to start the new year with lots of projects, but that means I need to cook fast!

This has been my go-to super fast lunch for awhile now, and I thought I’d share the recipe here.  It is really easy to make if you have all the ingredients on hand. I usually make just one serving at a time, but you could double or quadruple the recipe pretty easily.

Have you seen the raw broccoli slaw they sell these days in the refrigerated section?  I still prefer my broccoli cooked, but I love the convenience of having it already washed and sliced thinly for stir fries.  I par cook the broccoli in the microwave for about 2 minutes with a spritz of water.  Then I fry it in just a smidgen of sesame oil for flavor in a non-stick pan and add a slice of firm tofu, and an egg white.  As the white cooks, I break it up along with the tofu and season with a bit of soy sauce.  Then I stir it all together with a peanut sauce I make.  You can use this peanut sauce recipe I use for my Asian Chicken Salad with Peanut Noodles, and use as needed.  Or you could just make a bit of sauce fresh (which I’ve been doing) of some peanut butter, peanut flour, coconut milk, and a bit more soy sauce.  In the above picture, I added some leftover shirataki noodles to the mix.  I’m doing a bit of low carbing these days, trying to lose some holiday weight….

Here is the recipe for a single serving:

Easy Broccoli Stir Fry with Peanut Sauce

1 1/2 cups of broccoli slaw (I use Trader Joe’s)

1/2 teaspoon sesame oil

1 slice of firm tofu

1 egg white (I use liquid whites)

2 teaspoons soy sauce, divided

For sauce:

1 teaspoon peanut butter

2 teaspoons peanut flour (alternatively, just use 1 tablespoon of peanut butter for the sauce)

1 tablespoon coconut milk or water

1.  Steam the broccoli slaw in a bowl in the microwave for about 2 minutes.

2.  Heat sesame oil in a non-stick pan.  Add broccoli, tofu, egg white, and 1 teaspoon of soy sauce.  Let whites harden a bit, then stir together and break up tofu into pieces.

3.  Remove from heat and set aside.  In a small bowl, whisk together peanut butter, peanut flour (or just 1 tablespoon peanut butter) with coconut milk or water and the rest of the soy sauce (1 teaspoon).

4.   Pour over cooked vegetable mixture and stir to incorporate.  Serve immediately.

Makes 1 serving

And here’s a small “sketch” I did of a dad I saw at Starbucks last weekend — just because….  🙂

DAD and babya

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Filed under Eggs, Lunch, Vegetables, Vegetarian

Asian Chicken Salad with Peanut Sauce and Soba Noodles


Last week, we’ve so enjoyed having my mom visit us from California.  She came to celebrate her 82nd birthday. 🙂

Denis did not photoshop this photo. His comment: What 82 year old woman has that jaw line!??

Other than when we took her to visit Denis’ lovely parents in Shelter Island, she’s been in our garden weeding, picking up leaves, pruning plants–basically working her green thumb magic on it (which I sadly did not inherit)!

I wish I had “before” pictures to contrast this with! There were less flowers all around, and the rocks and back were covered in leaves and weeds!

We call her the Energizer Bunny.

Instead of eating out, she preferred me to cook “things from [my] blog” for her, so all week, I prepared various dishes for her and revisiting some old recipes.

Lots of smoothies:

A ton of sushi, of course (click on each image for recipe):

With Miso Soup:

For her 82nd birthday which was the same day as Father’s Day, I made Reese’s Pieces and M & M waffles for brunch using our trusty Cadbury Egg Waffle recipe:

I bought a small bag each of Reese’s Pieces and plain M & Ms and scattered them on the batter before cooking in waffle iron.

And Crispy Fish Tempura Bites for dinner:

with Miso Green Beans:

And Rich Chocolate Cake with Chocolate Ganache Frosting for dessert:

I used a double amount of  Chocolate Ganache Frosting in place of this frosting

Other meals were quick Chicken Quesadillas using cooked rotisserie chicken (after a long day of shopping–not much time to cook!):

I filled ours with cooked chicken, cheese, onions, and salsa

and Creamy High Protein Avocado Dip:

I discovered I don’t have to spend a lot of time searching for favorite recipes anymore — I can just do a search on my blog!

For her last night here, I decided to make something special and created my version of a chicken salad with peanut sauce, because she had mentioned she had had a great one awhile back during her many travels.  It is a quick and easy when you have leftover cooked chicken! We used more of the rotisserie chicken.  I also used my favorite peanut sauce recipe using roasted peanut flour (if you can’t find this, just peanut butter is fine–use this recipe instead minus sesame seeds) and coated cooked soba noodles and chicken with it (angel hair or vermicelli would work too).  Then I made a salad with shredded Napa cabbage, romaine lettuce, shredded carrot, julienned daikon radish, cilantro, green onions, and snow peas.  I topped the salad with the peanut sauce coated noodles and cooked chicken and garnished with more chopped cilantro and chopped roasted peanuts.

It was really good!  We had leftover sauce which I diluted with a bit of rice vinegar and used as a salad dressing over the course of the week –sans mom.  😦
We miss you obaachan! (Japanese for “grandma”)  Thank you for all your hard work here!!


Asian Chicken Salad with Soba Noodles and Peanut Sauce

Peanut Sauce:

¼ cup peanut butter (or 1 tablespoon peanut butter plus ½ cup peanut flour and 2 tablespoons water)

1 garlic clove, minced

1 tablespoon ginger, minced

3 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon brown sugar

1 teaspoon sesame oil

Salad Greens:

4 cups shredded Napa cabbage

2 cups shredded Romaine lettuce

1 cup sliced cucumber

1 cup julienned carrot

1 cup julienned daikon or other radish

1 cup blanched snow peas

2 scallions, sliced

¼ cup chopped cilantro, divided

Vinaigrette:

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 teaspoon sesame oil

4 oz. soba noodles

2-3 cups cooked chicken, shredded

¼ cup peanuts, chopped

  1. Make peanut sauce.  Process all ingredients (peanut butter to sesame oil) in a food processor until smooth.  Transfer to a bowl and set aside.
  2. Prepare vegetables.  Mix salad greens together in a large bowl, reserving about 2 tablespoons of the chopped cilantro for garnish.  Set aside.
  3. Make vinaigrette.  Whisk soy sauce, rice vinegar, and sesame oil together in a small bowl.  Toss salad greens with vinaigrette to taste.
  4. Cook soba noodles according to package directions.  Drain.
  5. Assemble salad.  Toss cooked soba noodles with shredded chicken and prepared peanut sauce (use as much sauce as you want depending on how dry or wet you prefer the noodles—you will probably have some leftover!).  Divide salad greens into four bowls.  Top with noodles and chicken.  Garnish with reserved cilantro and chopped peanuts.

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Filed under Appetizers, Breakfast, Desserts, Dinner, Fish, Pasta, Sides, Snack, Vegetables