a familiar feeling

It's convenient that I post recipes here on Tuesdays, because Mondays - successfully reclaimed, also known as party Mondays - have become a time when we experiment with new food.

(Well, mostly. Last night it was this fettuccine dish again. I love it so much. It has definitely managed to become a dish we make frequently. Please try it. It's so good.)



Here is a confession: most of this is Daniel's doing. He, after all, is the cook out of the two of us. (I am the baker. This may be obvious from reading this blog.) It's become a familiar feeling, to be standing at my counter chopping vegetables while Daniel stands at the oven sauteing something. We make a fair amount of stir-fries, so we also strive to make them new and exciting.

Those are the ones that make it to the blog.



Daniel's Peanut-Ginger Stir-Fry
adapted from Daniel's scrawled notes

SAUCE
3/4 c. vegetable stock
1/8 c. soy sauce
1/4 c. white wine
1/4 c. sugar
1/4 c. white vinegar
1 tbsp cornstarch dissolved in 3 tbsp water
3 tbsp minced ginger
2 hot peppers
4 cloves garlic
minced green onions

STIR-FRY
chicken-style seitan
peanuts
broccoli
pepper
onion

If you are eating rice with this, start preparing that now. If, however, you are going to eat cous-cous with this, as we did, save that until the end. Cous-cous takes startlingly little time to prepare.

Combine the stock, soy sauce, wine, sugar, cornstarch, and vinegar. In a pan, heat up some oil and toss in the ginger, hot peppers, and green onions. After a little while, add the stock mixture and cook on high heat until done.

In a separate pan, saute all of your stir-fry ingredients and add the sauce. Make your cous-cous. Serve the vegetables and sauce over your rice or cous-cous.