Creamy Peanut Butter Wok

 
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This meal does not fall under the category of "New Year New Me". But it does offer some comfort if you're feeling overwhelmed by reality after spending the final weeks of last year "taking it easy", so to speak. Some people may feel that way. I'm just saying.

This wok is heavy like your eyelids on a Monday morning, so we make some lime noodles for balance!

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Creamy Peanut Butter Wok

(serves 4)

    •    300g tofu
    •    a handful of haricot / garden beans
    •    a handful of sugar snap peas
    •    3 pieces of celery
    •    1,5dl cashew nuts
    •    1 clove of garlic, minced
    •    1 small onion
    •    ~1,5cm piece of ginger, minced
    •    3dl coconut cream
    •    1dl peanut butter
    •    3tbsp soy sauce
    •    Sriracha hot sauce, to your taste

serve with...

Lime Noodles

    •    250g instant noodles
    •   juice of 2 limes
    •    oil for frying

 

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Wash the haricot / garden beans and cook in boiling water for 5-8 minutes. Meanwhile, prepare the rest of the veggies: rinse, peal, and chop to your liking. Cut the tofu, too.

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To make things a little bit smoother for when things get hot (you know, multiple pans on the stove), take a bowl and mix together the coconut cream, peanut butter, and 1tbsp of soy sauce. Tip: use a fork. It's always better to be prepared.

Prepare cooking of the noodles: bring a pot of water to boil while you're frying the veggies. Don't overcook the noodles! You can do two things at once!!

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Note: Stir well throughout the cooking. Heat a decent amount of oil on a large pan. When the pan is hot, add the onions and let them soften up a little. Add the garlic, ginger, and tofu next. Fry to get some texture on the tofu. Then add the beans, sugar snap peas, celery, and cashew nuts. Add 2tbsp soy sauce, and lower the heat.

After straining the noodles, add a good splash of oil to them.

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When the sugar snap peas and celery have softened up a little, add the coconut cream & peanut butter to the wok, add some hot sauce if you like, stir well and move off the stove. Now take another pan, and heat it up. Fry the noodles stirring every now and then for a couple of minutes. When your noodles have the amount of texture that pleases you, take the pan off the stove and squeeze lime juice on the noodles.

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Can't honestly call it pretty, but it does things your previous wok didn't.

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