1 peeled carrot (you use the peels)
1/2 T vegetable oil, divided
2 t grated, peeled, fresh ginger (I still use ginger powder)
3 garlic cloves, minced
1 c. chicken broth
1/2 c peanut butter
1/4 c soy sauce (I usually use less)
3 T rice or white wine vinegar (you can use normal vinegar, but half the dose)
1 t chili garlic sauce (or a pinch or two of chili powder)
1/8 t salt
2 c red bell pepper strips
1 lb snow peas
1 lb cooked pasta (usually spaghetti noodles)
fresh cilantro for garnish
Shave carrot lengthwise into thin strips using a vegetable peeler, set aside.
Heat 1 t oil in a small saucepan over medium heat. Add ginger and garlic. Saute 30 sec. Add chicken broth and next 5 ingredients. Stir until well blended. Reduce heat and simmer 7 minutes, stirring occasionally. Remove from heat & keep warm
Heat 2 t oil in large non-stick skillet coated with cooking spray over medium high heat. Add bell peppers and peas. Saute 5 min or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mix and pasta in large bowl; toss well. Sprinkle with Cilantro and serve warm.
We normally don't add the veggies because we never have snow peas in the house, and Shawn is allergic to bell pepper.
We normally add chicken to this--cook chicken in step one in the sauce pan, then pick up at the 'add ginger and garlic' spot.