Slowly feeling more festive, having heard my first Christmas carols a few days before, I enjoy a Sunday night dinner with good friends—feeding the taste buds and the soul—serving a menu chez Maggie, where we eat like queens and kings, comprised of 4 courses and paired with beverages of choice, featuring as the main course (le plat principal):
Peanut Sauce Stir Fry
Upon a small toast of Apothic Dark red wine to greet my guests’ arrival, I begin serving the previously featured Sweet Potato and Coconut Soup. This time, I use green Thai curry and one of each: yam and sweet potato, instead of the suggested ingredients. The soup is purposefully a little less spicy than my usual to please the palate of a guest, and a little less sweet and colourful with the introduction of the sweet potato in place of one yam—and it still most delicious!
The hors d’hoeuvres are accompanied by “a little something from the chef” (i.e., not specified on the menu), which turns out to be Fermented Beet Juice.
The hors d’hoeuvres consist of a small serving of Beet and Red Cabbage salad served on a bed of arugula and sprouts, sprinkled with a dash of sesame oil and balsamic vinegar.
The Peanut Sauce Stir Fry main course (le plat principal) is accompanied by red lentils, prepared with a tablespoon of wakame flakes (a type of seaweed), which I add during cooking of the lentils. The lentils are pre-soaked overnight in order to induce the germination process previously explained.
The Peanut Sauce for this dish is a mildly spicy sweet and sour sensation is a “Maggified” version of a dish inspired by a personally made recipe book from some good friends. The ingredients for this sauce, all mixed and lightly heated in a pan, consist of:
- 1/4 cup chunky peanut butter (Adams 100% Natural)
- 1/3 cup of water (or more, for desired consistency)
- 2 tbsp brown sugar
- 1 tbsp Bragg soy sauce
- juice of 1/2 lime
- 1 minced garlic clove
- 1/2 red Thai chili pepper (or more, for desired spiciness)
For the stir fry, I shred, dice and slice the following ingredients:
- onion, coarsely chopped
- carrot, thinly sliced
- red and orange peppers, diced
- green onions, chopped
- pre-cooked chicken, shredded
- coconut oil
- cilantro, on the side for garnish
Just before serving le plat principal, I combine the separately heated stir fry ingredients and the Peanut Sauce. I serve the Peanut Sauce Stir Fry together with the wakame lentils, and trying this dish for the first time, it is a tasty success! Next time, though, I think I might try bigger chicken chunks rather than shredding the chicken, for more some defined texture to the dish—although the chunkiness of the peanut butter assists this goal too.
For dessert, I serve little dollops of Fancied Cottage Cheese with Flax Seed, which I recently re-discovered and have been experimenting with varying its flavours and textures.