| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Main dish, Pasta, Sauces, Vegetarian | 2 | 1/2 cups |
INGREDIENTS
| 1 | c | Oil |
| 1/2 | c | Peanuts |
| 2 | sm | Green chile peppers, seeded |
| 1 | tb | Ginger, chopped |
| 4 | Garlic cloves | |
| 1 1/2 | c | Basil leaves |
| 1/4 | c | Mint leaves |
| 1/4 | c | Cilantro leaves |
| 3 | tb | Lemon juice |
| 1 1/2 | ts | Salt |
| 1 | ts | Sugar |
INSTRUCTIONS
Heat oil in a small skillet until nearly smoking, then remove from the heat and add the peanuts. Allow to sit until lightly browned. Remove the nuts with a slotted spoon and drain, reserving the oil. Put the peanuts in a food processor or blender and blend to a rough paste. Add the chilies, ginger and garlic and continue to blend, Add the herbs and a little of the reserved oil, and continue to blend. Add the salt, sugar and lemon juice, and blend until the herbs are very finely minced. Transfer the mixture to a serving bowl and stir in the remaining oil. Serve along side warm or cold noodles, and allow each eater to spoon sauce to taste over a helping of noodles. Paula Hamilton, "Food Day" in "Daily Review", July 6, 1994 Posted by Dorothy Hair 7/7/94 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”