Going back to my review of P.B.Loco’s Asian Curry Spice Peanut Butter, I am thinking my conclusion may be correct. If you remember, I said that I think that particular flavor of peanut butter would be more suited to use in cooking than to eat by itself. Well, the other night, I put it to the test. I whipped up a quick stir fry, and made a sauce using the curry peanut butter. It turned out to be very good. I guess you could say it sort of made a cross between a curry dish and Pad Thai – plus a little extra p.b. taste.

For a simple dish that only took a couple of minutes to throw together, I was pretty impressed with the result. I love when I can make a recipe with just a couple of ingredients, that will be super easy to whip up on a week night when time is something I am lacking. Plus, it is just a stir fry, so you can pretty much toss in any vegetable that you have on hand, making it a great way to clean out the fridge. I think next time, I might try adding in some green beans, asparagus, or maybe a few carrot slices.

P.B. Curry Stir Fry

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INGREDIENTS

• 1/2 head of broccoli, chopped into large pieces
• 1 large onion, sliced
• small amount of oil for frying
• 2 Tbsp. P.B.Loco Asian Curry Spice peanut butter
• 3 Tbsp. soy sauce

METHOD

1. Heat oil in a large skillet, and toss in broccoli and onion slices. Stir or toss occasionally, to avoid burning.

2. In a small bowl, mix peanut butter and soy sauce. This may take a few minutes of stirring, but can easily be finished before the veggies are finished cooking. They will not mix easily, but I found that mashing the peanut butter with the back of a spoon was a good way to force incorporation.

3. When the vegetables are nearly finished, toss with the sauce, and continue cooking for another minute or two.