This meal was a complete winner to my tastebuds, but Richard evaluated it with, “It was good, but I wouldn’t order it.” So it’s going to have to be my go-to meal for nights that he happens to not be around!
I’m adjusting the recipe to two 500-calorie dinner portions, or 4 250-calorie lunch portions. (The original recipe I made was double this amount.)
4 oz. uncooked spaghetti
1/2 T cornstarch
1/2 c water
1/6 c creamy peanut butter
1 1/2 T soy sauce
1 1/2 T honey
1 1/2 T brown sugar
1/2 t sesame oil
1/2 t ground ginger
1/4 t red pepper flakes
1 T olive oil
1 clove garlic, minced
3-4 cups shredded or diced vegetables – I used shredded cabbage, carrot, celery, and bok choy
Others recommended in the recipe were onion, broccoli, bell pepper, and snap peas
2 T peanuts
Boil water and cook pasta – while this is happening, start sauce:
Whisk cornstarch into water until dissolved; whisk in remaining ingredients from peanut butter to red pepper. Bring to a boil and thicken. Set aside and keep warm.
Heat oil in skillet and cook vegetables until crisp tender. Add peanuts at the end. Drain pasta and combine with vegetables and sauce.
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