Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Sea Scallop And Peanut Stir Fry In A Thai Honey-Peanut Sauce
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- #102895
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
Thai Honey-Peanut Sauce
1 1/2 cup chunky style peanut butter
3/4 cup honey
3/4 cup coconut milk
3 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoon garlic, finely chopped
Sea Scallop and Peanut Stir-Fry
4 cups cooked rice
3 pimiento halves, diced 1/4" dice
4 tablespoons vegetable oil
24 sea scallops, medium size (or shrimp)
baby bok choy, shredded
1 cup chives
2 cups blanched string beans
2 cups Napa cabbage, shredded
2 cups baby spinach leaves
2 tablespoons vegetable oil
1 cup chopped, unsalted peanuts
directions
For Thai Honey-Peanut Sauce: In a large bowl or in a food processor, combine all ingredients until well blended. Refrigerate, covered, overnight to blend flavors.
Serve at room temperature as an accompaniment to the Stir-Fry. Reserve 3/4 cup of the sauce to be used in the stir fry recipe.
For Sea Scallop and Peanut Stir-Fry: Cook the rice (can be substituted with any rice: jasmine, Basmati, etc.) until not quite done. Drain, set aside and gently fold in the diced pimientos.
Blanche the string beans until tender.
In a wok or large skillet, stir-fry sea scallops and vegetables in hot oil for 3-5 minutes or until crisp tender. Add red pimientos, rice and reserved stir-fry sauce; toss gently to coat.
Heat through, sprinkle with chopped peanuts and serve immediately with a side dish of Thai Honey peanut sauce and a sprig of baby spinach.
Recipe Source: Wolfgang Hanau
added by
bakinglover
nutrition data
Nutritional data has not been calculated yet.
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