Sauteed vegetables often appear as a side dish in my weekly menu plan. Fresh or frozen vegetables work equally well for a quick dish on the stove. Save time by cutting up vegetables ahead of time or stock the freezer with bags of frozen mixed vegetables.
Last night, I found a southwestern recipe that seemed perfect for the corn that has been sitting in our fridge for over a month. It seemed like a great idea to buy the corn at the time, but things happened. Then I found a really old bag of snap peas from our garden in the freezer. Throw in a zucchini and some green pepper, and saute everything, and there’s the veggie mix.
However, I wanted more. Enter the organic peanut sauce from Whole Foods. With only a little left and a lot of veggies, I decided to stretch it. I added a bit too much soy sauce and just a tad of apple cider vinegar, both ingredients in the jarred sauce. I also made sure to rinse the jar out with the soy sauce and vinegar to make sure I got every last drop out. After I added several tablespoons of peanut butter and a heaping tablespoon of organic sugar, the sauce was more than enough and a bit spicy.
I was a bit apprehensive, but the sauce mixed with the vegetables is perfect. I still have a little sauce left. I’m saving it for a teeny tiny amount of leftover veggies from dinner one of these days.
- ¼ cup of organic peanut sauce from Whole Foods
- ¼ cup soy sauce
- ¼ cup apple cider vinegar
- 3 T peanut butter
- 1 T (heaping) organic sugar
- Mix together in a Pyrex measuring cup and pour over sauteed veggies. Toss the vegetables to cover completely.