Peanut sauce for timely dishes - includes recipes

Sunset, April, 1999 by Andrew Baker

* In today's cyberspace-paced world, ingredients evolve from gourmet to everyday practically overnight. One marvelously convenient product that has recently proliferated in supermarkets is Asian peanut sauce, a blend of ground peanuts, chilies, ginger, garlic, and soy sauce. Traditionally, it's the seasoning sauce for satays - grilled skewered bits of pork or chicken - but it adapts to many quick dishes.

Try several brands of peanut sauce to find the one you like best (they vary considerably in flavor and texture depending on the manufacturer). Then make it a staple, ready for quick meals.

Asian Hummus and Grilled-Vegetable Sandwiches

PREP AND COOK TIME: About 30 minutes

NOTES: Garnish sandwiches with sprigs of fresh herbs if desired.

MAKES: 4 servings

1 can (15 oz.) garbanzos, rinsed and drained 1/2 cup prepared Asian peanut sauce 5 zucchini (about 1/4 lb. each) 1 red onion (3/4 lb.) 1 to 2 tablespoons olive oil 4 pocket breads (about 6 in.) 1 firm-ripe tomato (about 3/4 lb.), rinsed, cored, and thinly sliced 1 1/2 cups (about 2 oz.) alfalfa sprouts, rinsed and drained

1. In a blender or food processor, puree garbanzos and peanut sauce, scraping hummus mixture from container sides as needed.

2. Trim and discard zucchini ends. Cut zucchini lengthwise into 1/4-inch slices. Cut onion crosswise into 1/2-inch slices. Brush vegetables lightly with olive oil.

3. Place zucchini and onion slices on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook vegetables, turning to brown evenly, 10 to 12 minutes, transferring to a plate as cooked.

4. Spread cupped side of each pocket bread with 1/4 of the hummus and set on plates. Top each bread equally with zucchini, tomato, onion, and alfalfa sprouts. Eat with knife and fork.

Per serving: 442 cal., 26% (117 cal.) from fat; 16 g protein; 13 g fat (1.7 g sat.); 67 g carbo (8.2 g fiber); 1,170 mg sodium; 0 mg chol.

3 more quick recipes

Rice Bowl with Sauced Beef

MAKES: 4 or 5 servings

1. In a 2- to 3-quart pan over high heat, bring 4 cups water and 1/4 cup prepared Asian peanut sauce to a boil. Stir in 4 cups precooked dried white rice and 1 cup shredded carrots. Cover, remove from heat, and let stand until liquid is absorbed, 5 to 7 minutes.

2. Meanwhile, in a bowl, mix 3/4 pound thinly sliced fat-trimmed cooked tender beef (such as ribeye or tenderloin) and 6 tablespoons prepared Asian peanut sauce.

3. Spoon rice into bowls and top equally with sliced beef and 1/2 cup thinly sliced green onions. Add more prepared Asian peanut sauce to taste.

Per serving: 527 cal., 19% (99 cal.) from fat; 28 g protein; 11 g fat (3.8 g sat.); 74 g carbo (3.3 g fiber); 773 mg sodium; 54 mg chol.

Peanut-Coconut Soup with Shrimp

MAKES: 4 servings

1. In a 2- to 3-quart pan Over high heat, frequently stir 1 can (14 1/2 oz.; 1 3/4 cup) fat-skimmed chicken broth, 1 can (14 oz.) reduced-fat coconut milk, 5 tablespoons prepared Asian peanut sauce, and 1 cup frozen peas until mixture is simmering. Add 1/2 pound (26 to 30 per lb.) rinsed peeled, deveined shrimp.

2. Cover and remove from heat. Let stand until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes. Ladle soup into bowls and garnish with chopped green onions. Serve with lime wedges to squeeze into soup to taste.

Per serving: 208 cal., 36% (74 cal.) from fat; 19 g protein; 8.2 g fat (4 g sat.); 13 g carbo (2 g fiber); 626 mg sodium; 86 mg chol.

Oodles of Noodles Salad

MAKES: 6 servings

Mix 8 cups cold cooked fresh linguine (about 1 lb., 2 oz. uncooked) with 2 1/2 cups shredded skinned cooked chicken and 1 cup each prepared Asian peanut sauce, thinly sliced red bell pepper, and fresh cilantro leaves. Mound onto plates and top servings equally with 1 cup chopped papaya. Serve with lime wedges to squeeze over salads to taste.

Per serving: 464 cal., 19% (90 cal.) from fat; 31 g protein; 10 g fat (2.1 g sat.); 60 g carbo (3.7 g fiber); 1,020 mg sodium; 114 mg chol.