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Posts Tagged ‘peanut sauce’

It’s been a busy few months for me! I’ve moved to a new city and started a new job.  Most recently, my job took me up to Moose Factory, Ontario. It’s primarily a Cree community about 10 kilometres south of James Bay (the southern-most section of Hudson’s Bay) on the Moose River.  It was just gorgeous, truly a winter wonderland from mid-November onwards!

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Sunset on the banks of the Moose River

But the food situation could only be described as dire.  I was shocked at the prices and the resulting food insecurity (not to mention the boil water advisory on the reserve).  I saw families at checkouts with only canned food in their cart as that was all they could afford! I’m lucky to have a decent salary and was only buying for myself, but even something as simple as a bowl of pasta with tomato sauce quickly added up to $10-15!  Here’s some prices from my grocery shop in Kashechewan, a community nearby Moose Factory:

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The frighteningly high food prices of Kashechewan, Ontario

All to say, when I got home to Ottawa this past weekend, I was craving a big and varied veggie stirfry.  I decided to make one of my favourite recipes, Lotus Land Linguini from  rebar: modern food cook book.  This medley of crisp veggies with a delightful spicy & creamy peanut sauce continues to be one of my absolute faves.   In it’s original form it’s vegan, but as a special treat I added some shrimp.  And to keep with the Asian theme, I served it with rice noodles instead of linguini (making it gluten-free too!).  I have yet to meet a friend or family member who hasn’t asked for the recipe.  Just the culinary treat I needed!!

– Bon appetit!

Catherine

 

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Crisp veggies in the wok!  Oh so delicious 

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Flipping through rebar: modern food cook book, I was captivated by the name of this linguine.  The recipe looked perfect for dinner with peanut-loving vegetarian friends.  I followed rebar‘s hint to make the sauce rich and creamy by adding equal amounts of canned coconut milk.  I also added fried golden tofu to boost the protein content.   With two helpers, the chopping preparation passed quickly.

This pasta was a delight: creamy, peanut-buttered flavoured crisp veggies over noodles.  We ate the leftovers as a cold picnic-lunch a few days later while driving the Lighthouse Route on Nova Scotia’s South Shore. All of us agreed that the peanut-flavour had intensified, making for even more delicious leftovers!

Lotus Land Linguine with wok-fried vegetables and peanut sauce

(serves 4 hungry individuals)

Ingredients:

1 recipe peanut sauce

1 lb (454 g) linguine noodles

1 tablespoon peanut oil, separated

1 pound firm tofu, cubed (optional)

1 yellow onion, julienned

2 carrots, half moon slices

1 large red pepper, 1/2-inch triangles

1 bunch broccoli, florets and stem sliced

4 ounces snow peas, ends trimmed

4 heads baby bok choy, leaves separated

2 bunches scallions, 1-inch long slices

1 can coconut milk (optional)

sesame oil

Directions:

Heat a large pot of water for cooking the pasta.  In a small pot, gently heat the peanut sauce with the coconut milk. Begin cooking the noodles when you start the stir-fry as they will take about the same amount of time.

Heat a wok over medium-high heat.  Add half the oil, and just before it starts to smoke, add the tofu.  Stir-fry  until it is golden brown.  Remove from wok.  Add the remaining oil.  Stir-fry the onions until translucent and then add the remaining vegetables in order of their cooking times, beginning with the carrots and ending with the snow peas, bok choy and scallions.  Season lightly with salt and pepper.  Continue stirring and tossing the vegetables, keeping them crisp and brightly coloured.  If they start to stick, add a splash of water and cover briefly.

Toss the drained noodles with a splash of sesame oil.  Toss the noodles with the veggies, tofu, and creamy coconut peanut sauce.  Garnish with crushed peanuts, freshly chopped cilantro, and lime wedges, if desired.

Bon appetit!

– Catherine

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