We found out yesterday that this year at the kids school, they are NOT peanut free. I don't know why we would go from peanut free last year to not peanut free this year, but I will tell you this: Charleigh is thrilled. You should have seen her smacking her lips at the prospect of having peanut butter and jelly for lunch again.
I am absolutely sympathetic to cause of peanut allergies, with a niece and nephew that are dangerously allergic. But so long as they are 10 hours away, we are gonna have peanut butter fourteen different ways, including fried peanut butter and jelly for breakfast yesterday and this stir fry with peanut sauce for supper.
This is a super cheap meal too...I used a can of chicken, a half bag of long grain rice, 4 peppers from the farmer's market that had seen better days, a candy onion in the same condition as the peppers, a handful of baby carrots, several stalks of celery, a generous dollup of garlic and two tablespoons of butter. Using my cast iron skillet really helped to grill the edges of the veggies while keeping them still pretty crunchy.
But the sauce is really my favorite, so I'm jotting it down here so I don't have to go searching the interwebs for the idea that I tweaked a bit for us, which was.....
1 cup smooth peanut butter
a couple good dashes of soy sauce
2 tablespoons brown sugar
juice from one lime
1/2 cup water
I whisked this together over a low heat til it was smooth and creamy. Next time I will add some spiciness to it, or maybe some ginger or curry. But the creamy peanutty sauce over those veggies was just right. A few salted and roasted peanuts on top was the perfect garnish.