Using the latest innovations in supermarket convenience foods and a lifetime of experience as a great home cook, award -- winning, bestselling author Jean Anderson dishes up comforting pot pies and casseroles, main -- dish salads, warming soups and stews, up -- to -- the -- minute stir fries, zesty pastas, and more -- all as fabulous as they are fast.
A popular Thai hors d’oeuvre that I’ve turned into a rib-sticking main dish.
Servings: 4
3 tablespoons peanut oil or corn oil
Half of a 1-pound package peeled baby-cut fresh carrots, halved lengthwise
4 small zucchini, trimmed and cut into 1/4-inch chunks
4 large scallions, trimmed and thickly sliced (include some green tops)
1 large garlic clove, finely minced
2 teaspoons finely minced fresh ginger
1 pound flank steak halved lengthwise, then each half sliced crosswise into strips
1/4 inch wide
2 teaspoons cornstarch blended with 1/2 cup beef broth and
1 tablespoon each soy sauce and dry sherry
1/4 cup Thai peanut sauce (available in supermarkets)
2 tablespoons creamy peanut butter
1 1/4 cups Thai coconut milk (use light, if you like)
1/2 teaspoon hot red pepper sauce
3 cups Al Dente Make-Ahead Rice, reheated
1/4 cup coarsely chopped fresh cilantro or Italian (flat-leaf) parsley
1/2 cup coarsely chopped dry roasted peanuts
Heat 2 tablespoons oil in large, heavy skillet over high heat 2 minutes.
Add carrots and cook, turning in oil, 2 minutes. Cover, reduce heat to moderate, and cook until tender, about 5 minutes.
Add zucchini, scallions, garlic, and ginger and cook, stirring often, until zucchini is crisp-tender, 5 to 8 minutes. With slotted spoon, scoop vegetables to large plate and reserve.
Add remaining 1 tablespoon oil to skillet and heat over high heat 1 minute. Add flank steak and stir-fry until no longer pink, about 2 minutes.
Reduce heat to moderately low, blend in cornstarch mixture, and cook and stir until mixture bubbles and thickens slightly, about 3 minutes. Blend in peanut sauce, peanut butter, coconut milk, and red pepper sauce and cook and stir just until smooth, 1 to 2 minutes.
Return carrots and zucchini to skillet and heat 1 minute longer.
Mound rice in heated deep platter, spoon skillet mixture on top, sprinkle with cilantro and peanuts, and serve.
