Swimming Angel

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My husband’s first introduction to peanut sauce was ordering this “Swimming Angel” dish while looking for vegan options at a Chinese restaurant many years ago. He liked it so much that we worked on duplicating it. To make it more of a complete entrée, we added the brown rice.

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I love the sauce on whole-grain pasta with broccoli. The whole dish is a good protein source and has excellent flavor. The best part is the simplicity of it and how quickly it can be put together. Start the sauce in a small kettle. and while the pasta is cooking you can steam the broccoli. One of my dependable “10-minute meals”!

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Can also be thinned and served as a dressing over a fresh cabbage, carrot and spinach salad or a chopped kale salad mix with added hot rice or quinoa if desired.

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Swimming Angel

Servings – 1 1/4 cups
Prep Time – 5-8 minutes
Cook Time – 5 minutes
Ingredients:

 

1/2 cup coconut milk

1/2 cup water

1/4 cup no-salt nut butter, peanut or almond for those with allergies

2 tbsp low-sodium soy sauce

1 tsp cornstarch

2-3 tsp lemon juice

1/4 tsp garlic powder

1/2 tsp ginger powder, packed into measure

1/4 tsp red pepper flakes or chili paste, opt.

Instructions:
  1. Combine in kettle, careful to dissolve cornstarch before cooking.
  2. Cook and stir until thickened. The density of your coconut milk will vary, so if your sauce turns out on the thicker side, add a tablespoon or two of water.
  3. To serve:
  • As in the “Swimming Angel”–fresh spinach, and cubed firm tofu, over brown rice The tofu can be eaten plain, “cooked” in a nonstick pan or “baked” in the oven to absorb extra moisture and firm it up.
  • Also delicious over steamed broccoli and whole-grain angel-hair pasta or spaghetti.
  • The warmed sauce may be eaten over salads such as freshly grated cabbage, carrots and sliced spinach, or a chopped kale salad mix served on a bed of rice. Your imagination is the limit!
Notes:

If you are using regular peanut butter, it can be very high in sodium, so you may want to make an adjustment in the soy sauce. I prefer using the unsalted nut butters because the soy sauce adds a lot of flavor to this dish.