All appearances to the contrary, I didn't have brown and magenta sludge for dinner, really, I didn't!
What do you make for dinner when basically all you have in your fridge is a huge bunch of radishes and scallions? Radish and scallion stirfry! I never would have thought of stirfrying radishes-- or cooking them at all, actually-- but then last spring I was at the Union Square Greenmarket, and someone was passing out samples of radish stirfry. It was pretty good-- but I like my version, which I topped topped with a tangy, citrus-y peanut sauce. The soy sauce that I have here is very, very brown and syrup-y, and sadly it makes everything I put it in quite brown. But this is really a good recipe, I promise!!
Peanut sauce isn't exactly the best thing for you, but it's really quick and flavourful, and it can't hurt that much if you only have it once in a while, can it? And it keeps in the fridge for a couple days, and it's great with rice noodles or tofu for a quick supper. Yum!
1/4 cup natural peanut butter
1/4 cup water, vegetable broth, or coconut milk
1 tbsp soy sauce
juice of half a lime
1 clove of garlic, smashed
1 thai chili, minced, or less, if you don't like spicy foods
grated ginger, to taste
1 1/2 tsp brown sugar
Blend all ingredients together until smooth.