Hi everyone! I hope you all are doing well. This past week has felt very heavy but I have seen so much good come from it and I hope we are able to continue on this path.
I saw a post from Cameron Rogers (@freckledfoodie) on Instagram earlier this week about cultural appropriation in recipes that really made me think. I’ve definitely been guilty of creating my own recipe or remaking someone else’s without considering its origin.
After putting this dinner together last week, I decided to commit to taking the time to research the origin of my recipes and write about it in blog posts.
This dish is a beautiful blend of Southeast Asian cuisine. Stir-fries originated in China. The technique consists of frying ingredients in oil while they are being stirred in a wok. Peanut sauce originated in Indonesia. It is often called satay sauce because Indonesian satay was most commonly served in a mixture of peanut sauce and soy sauce. Peanut sauce has since spread throughout Southeast Asian countries, including Thailand. Spicy peanuts are in fact mistakenly associated with Thai cuisine.
I have since edited my Instagram post to correct my original title for this meal which was “Thai Peanut Veggie Stir Fry.” I had always thought peanut sauce was from Thailand because of how it is used in Thai food. This goes to show how beneficial it can be to look into the origin of our food to make sure we are giving proper credit to the culture that developed the cooking styles we use today.
This stir fry makes a single serving and is ready in under thirty minutes. It’s so simple but so delicious! You can always double or triple the recipe if you are making it for more people, but I enjoyed having it all to myself. I hope you love it as much as I do!
Total Time: 30 minutes Makes: 1 serving
1/2 can chickpeas
1/2 cup vegetables of choice (I used chopped carrots, mushrooms, sugar snap peas, edamame)
1 tbsp. olive oil
1 tbsp. creamy peanut butter
1 tsp. soy sauce
1 tsp sesame oil
1/2 tsp. sriracha
- Spread chickpeas in the bottom of a baking pan. Cover with olive oil and sea salt (to taste) and stir until the chickpeas are coated. Bake them at 400 for about 20 minutes or until crispy, stirring halfway through.
- When the chickpeas are done, set them aside to cool.
- Heat olive oil in a wok (or pan). Add the vegetables and cook until softened.
- Pour the peanut sauce over the vegetables. Stir until the vegetables are completely coated.
- Add the chickpeas. Give a few final stirs until the chickpeas are evenly dispersed.
- Serve warm over jasmine rice and enjoy!