Our new CSA box was full of lovely spring greens perfect for stir-frying. It was perfect timing because I wanted to use the leftover coconut peanut sauce from last week's satay. I used two greens that were new to me in this, pea vine & hon tsai tai. Raw the pea vine had a wonderful pea flavor but I don't think it came through very strong with the peanut sauce (I'll try it again this weekend in something a little milder). The hon tsai tai had a slightly sharp mustard flavor which did hold up well to the sauce. These two greens can easily be substituted for other more readily available greens such as spinach.
Coconut Peanut Sauce
from Mastering the Grill
3/4 c lite coconut milk
1/2 c peanut butter
1 T Thai fish sauce
1 clove garlic, minced
1t sriracha hot sauce
2 T fresh mint leaves, minced
2 T lime juice
2 T rice vinegar
Combine all the ingredient. Sauce will last 1 week in an airtight container in the fridge.
Chicken & Spring Green Stir-fry with Coconut Peanut Sauce
2 T vegetable oil
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 c coconut peanut sauce
2 green garlic (or green onion)
1/4 c chopped red pepper
4 c chopped spring greens (hon tsai tai, pea vine, spinach, etc..)
4 oz whole wheat linguine
Cook pasta according to directions. Drain & set aside.
Coat the chicken pieces in about 2 T of the sauce. In a large skillet or wok heat the oil over high heat. Add chicken & stir fry for 2 minutes. Add green garlic & red pepper & continue stir-frying for another 1 -2 minutes until chicken is cooked. Add in the greens & stir-fry until almost completely wilted. Add remaining sauce & cooked noodles. Stir until heat through. Serve immediately with peanuts sprinkled on top.