Grated Vegetable Sauté with Peanut Sauce
This is a simplified version of this and can be adapted to suit your needs. I often make more peanut/tahini sauce than I need for a specific dish and then use leftover sauce on these quickly sautéed vegetables. This recipe makes a lot of sauce so feel free to halve it if you want. It stores well for 5 days, covered, in the fridge.
- Use any vegetable you can grate such as kohlrabi, turnips, radishes, parsnips, sweet potatoes, etc.
2 medium zucchini or summer squash, grated (large holes of a box grater or food processor attachment)
2 medium carrots, grated
2 tablespoons oil
Salt, to taste
Fresh herbs, chopped (optional)
Roasted peanut or nuts/seeds of choice (optional)
You can make this sauce with all peanut butter too but I particularly like the tahini peanut butter combo. And this is a very flexible sauce and you can eye ball most of the ingredients and taste and adjust. It keeps well on the fridge for 5 days.
1/4 cup tahini
2 Tablespoons smooth peanut butter
2 tablespoons toasted sesame oil
3 tablespoons soy sauce or tamari
1 large clove of garlic, minced or 1 small stalk green garlic, minced
Dried or fresh hot pepper of your choice, to taste
2 teaspoons grated or finely minced, fresh ginger
1 1/2 tablespoons rice vinegar
1 tablespoon lime juice
2 tablespoons water to thin out the dressing, more if needed
1. Whisk dressing ingredients until emulsified and smooth. Taste for seasoning. The dressing should be quite strong. Thin it out with water as needed.
2. Heat oil in a large, heavy skillet over high or medium-high heat and add grated vegetables and a few pinches salt. Cook undisturbed for a few minutes until beginning to brown on the bottom. Stir and cook for a few more minutes to just soften and brown in a places. Taste and adjust for salt.
3. Serve hot, warm or at room temperature topped with peanut sauce, herbs and nuts if you’d like.
4. Store leftover sauce, tightly covered, in the fridge for up to 5 days.