Thai Sauce

This recipe is for the Thai Sauce. I guess I didn't really need to post a picture of my stir fry but the colours looked so pretty that I couldn't resist. I won't say anything about the stir fry because you can use whatever veggies strike your fancy. The top photo shows what the sauce looks like before cooking. No photo of the finished dish because my camera battery died.

Here's how I put together the sauce:

2 garlic cloves, minced
1 green onion, sliced
3 Tbsp lime juice, fresh or bottled
1 tsp sugar of your choice
4 Tbsp low sodium soy sauce *
1/8 tsp Tabasco sauce **
2 tsp corn starch

Mix all the ingredients in a small bowl and set aside. After stir frying the veggies, stir in the sauce and stir fry for a couple of minutes, or until thickened and bubbly. Serve over brown rice or noodles.

* I use 2 Tbsp of a regular soy sauce and 2 Tbsp water to cut down on the sodium
** you could use a bit more Tabasco sauce if you prefer more heat

Yellow Pepper Sauce

Yellow peppers are usually much more expensive than green peppers where I live. I am happy whenever yellow peppers are on sale because it means I get to make this very tasty sauce without breaking my pocketbook. This recipe is based on a McDougall recipe which calls for 4 yellow peppers, but since I only cook for hubby and myself, I half the recipe. The original recipe uses soy sauce which I find spoils the bright yellow colour of the peppers. I use salt instead to retain the lovely colour.

I like to use this as a sauce over steamed vegetables. Sometimes I use it as a pasta sauce mixed with steamed kale and black beans.

2 medium yellow bell peppers
1 medium potato
1/2 medium onion
2 tsp lemon juice
1/8 tsp white pepper
salt to taste

Clean and chop the peppers and peel and chopped the potatoes and onion. Cover and cook over low heat for about 30 minutes.

Remove from the heat. Pour ino a blender and blend until smooth.

Return to saucepan and add the remaining ingredients. Heat through and allow the flavours to blend.