vegetable stir-fry with peanut-molasses sauce

Sugar has been getting a bad rap lately. From being compared to heroin, to being called a poison, we can expect that BigSugar will be launching some PR control soon. I am apathetic about sugar- I think it tastes too sweet, and prefer a pickle over chocolate any day. But cooking is about balance, and often you need a touch of sweet to balance the savory. That is why I put honey in my tahini sauce, and why I was looking for a sweet addition to a stir fry with peanut sauce. I don't buy sugar, but I keep molasses in the house (recipe for BBQ sauce to come!) This stir-fry was pretty run-of-the mill: buckwheat noodles, lots of vegetables, and baked tofu with roasted edamame. You can use any combo of veggies with this, and I bet it would be good over brown rice, too. The ingredient that made this transcend was the molasses in the peanut sauce. I can't wait to make it again.

Vegetable Stir-Fry

1 bundle of buckwheat noodles
3/4 cup of shredded red cabbage
1/4 red onion, chopped
1 carrot, sliced
6 stalks kale, sliced
1/2 c snap peas
1/2 c edamame
1/2 block baked tofu
Soy Sauce

Peanut-Butter Molasses Sauce

1 tbsp peanut butter
1/4 c soy sauce
1 clove garlic, pressed
1 inch of ginger, grated
 1 tbsp molasses

Microwave the peanut butter with the soy sauce and the molasses for 30 seconds. Spoon a few tablespoons of boiling water from the buckwheat noodles (or hot water if you are making rice). Add pressed garlic and grated ginger to the hot mixture, and whisk with a fork.