SPRING ON THE FLAVOUR... CONTINUED
and simmer about 15 minutes
until water is absorbed. Remove
• 1 tbsp (15 ml) soy sauce
• 1 tbsp (15 ml) ginger, finely from heat, then fluff with a fork.
grated
2. Meanwhile, in a medium bowl,
stir peanut butter with chili sauce,
• 2 tsp (10 ml) sesame oil
lime juice, soy sauce, ginger and
sesame oil. Trim ends from bok
• 4 mini Shanghai bok choy
choy, then slice each lengthwise
into 4 pieces. Snap tough ends
from asparagus, then slice
• 6 thin asparagus
asparagus diagonally into 2-inch
• 1 tbsp (15 ml) peanut or (5-cm) pieces.
vegetable oil
3. Heat peanut or vegetable oil in
• ⅓ cup (75 ml) frozen shelled a large non-stick frying pan over
medium-high heat. Add bok choy,
edamame, thawed
asparagus and edamame. Stir-fry
for about 3 minutes or just until
• ⅓ cup (75 ml) carrots, coarsely tender, adding a couple of
grated
tablespoons (30 ml) water if
vegetables begin to stick. Add
• 1 large radish, coarsely grated about ⅔ of the peanut butter
sauce and stir-fry for about 1
(optional)
minute, or until hot.
• ¼ cup (60 ml) sprouts, your
4. Divide quinoa into 2 or 3 bowls.
favourite variety
Top with bok choy mixture, then
• 2 tbsp (30 ml) peanuts, coarsely sprinkle with carrots, radishes and
sprouts. Drizzle with remaining
chopped
peanut sauce and sprinkle with
peanuts.
Directions:
1. In a strainer, rinse quinoa under Additional recipes can be found at
running water. Drain well. Place in www.peanutbureau.ca.
a medium saucepan with water
and salt. Bring to a boil, then cover
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