Thai Honey-Peanut Sauce Divided
- 1 1/2 cups 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
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 Stir-Fry.
Sea Scallop and Peanut Stir-Fry
- 4 cups cooked rice
- 3 pimento halves, diced 1/4" dice
- 4 tablespoons vegetable oil
- 24 sea scallops, medium size (or shrimp)
- shanghai bok choi (also sold as 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
- 3/4 cup * Thai Honey Peanut Sauce (see above)
- 1 cup chopped, unsalted peanuts
1. Cook the rice (can be substituted with any rice: jasmine, Basmatic, etc.) until not quite done. Drain, set aside and gently fold into the diced pimientos. Blanche the string beans until tender.
2. 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 stir-fry sauce; toss gently to coat. Heat through, sprinkle with chopped peanuts serve immediately with a side dish of Thai Honey peanut sauce and a sprig of baby spinach.
Yield: 6 4oz servings
Recipe by:
Wolfgang Hanau
West Palm Beach, FL
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