Tims Stir Fry Twist

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Recipe submitted by Tim Schwab

Tims Stir Fry Twist

Ingredients (use vegan versions):

1 cup chopped carrots
1 cup chopped peppers
1 cup chopped broccoli
1 cup chopped mushrooms
1 cup chopped summer squash
1 cup chopped onions
1 cup tempeh chopped into cubes (optional)
1 big-ol’ whopping tablespoon peanut butter
1 tablespoon ginger
1 tablespoon curry
1 tablespoon sweet basil
½ to ¾ cup of raisins
1 ¼ inch diameter grab of spaghetti noodles
3 cloves garlic
1/3 cup olive oil
2/3 cup soy sauce
1 teaspoon salt

Directions:

In a large wok, combine oil, ginger, curry, basil, salt, garlic, and onions. Let mixture cook on medium to low heat while chopping up all the vegetables and tempeh. When mixture is nice and hot, add vegetables, tempeh, and raisins. Turn up heat to between medium and high. It is at this time you will start boiling water for pasta. Be sure to stir the wok frequently while pasta boils.

As spaghetti nears desired consistency, add the big whopper of peanut butter to the wok and cover after stirring thoroughly. Drain spaghetti in colander and as it drains, add the soy sauce to the wok and continue to stir. Once the peanut butter and soy sauce (trust me) are mixed in real good, add the pasta and keep on stirring. Get it all mixed together real well and taste it. You will know if it needs more soy sauce, salt, curry, or ginger. It’s up to you. Enjoy!

Serves: 2-3

Preparation time: 1 Hr

This was very good! I tried it the other night. It could do well with a little less salt or soy sauce, but overall excellent!

Archived comment by: kate

this is absolutely delicious.... the peanut butter really adds the final yummy touch. i used a little less soy sauce though, but overall, a real delight!

Archived comment by: aimee

You could also use tofu in place of the tempeh. Its best to press the tofu first. You can do this by first slicing the block of tofu into 4 equally horizontal pieces. Then wrap the tofu in a lint free cloth, place an cutting board on top and then a few heavy items (like juice cans or a cast iron pot) and let it sit for about 30 minutes. Peanut butter,shoyu sauce and water makes a very good marinade. Use it in a ratio of 1/1/2 respectively. Usually by tsp measurement.) You may marinade the tofu before using it in any recipe, even this one.

Archived comment by: b

Did I state teaspoon, I meant tbsp. Also, shoyu sauce is the same as soy sauce and tamari.

Archived comment by: b

This is a really good recipe - a simple but tasty peanut sauce twist. I used seitan instead of tempeh or tofu (packed in tamari), and served over quinoa instead of adding noodles. Delicious!

Archived comment by: jeni