I’m a little obsessed with peanut sauce. Who is with me? It makes everything taste amazing. If you love peanut sauce, you HAVE to try this recipe! It pairs so well with fluffy bulgur wheat and spring veggies like asparagus and peas. This is another one of those recipes that was inspired by things in my fridge and cupboard in an effort to use up what I have and avoid the grocery store for as long as possible. I bought a massive bunch of asparagus at Costco and have been cooking it in every meal all week. This was the first time my usually not-picky daughter has actually eaten asparagus without spitting it out. She DEVOURED it and asked for more three times.
I love bulgur wheat and the slightly chewy, but fluffy texture. You cook it just like rice and can use it to mix it up when you are sick of plain old rice, but want a whole grain option. I buy mine in the bulk bins at my grocery store (Sprouts, Whole Foods, Winco), but I know Bob’s Red Mill makes it, too. And I am certain I have seen it at Trader Joe’s. If you can’t find it or if you are gluten free, this recipe would work beautifully with quinoa, too!
This recipe is a cinch to make and you could have it on your table in a half hour if you prepare the veggies and sauce while the bulgur is cooking. You could also make the sauce and bulgur ahead of time to make dinner come together even quicker.
Just make sure you use natural peanut butter. Its more runny and way healthier. Just check ingredients and make sure it just says salt and peanuts. I love Kroger Brand (which I can find at Smith’s, now that I don’t live near Kroger) because its usually the cheapest, yummiest, and easiest to stir together. Trader Joe’s is my second favorite natural peanut butter. But really, any will do!
Bowls of fluffy bulgur wheat tossed with spring veggies, like asparagus and peas, and drenched in a simple, but flavorful, peanut sauce.
Ingredients
- 1 C. bulgur
- 1 C. water
- 1 C. veggie broth
- drizzle olive or grapeseed oil
- 1/4 of a red onion, diced
- 2 large carrots, sliced
- 1/4 C. water
- 1 bunch of asparagus, woody ends discarded and chopped into 1 inch pieces
- 1/2 C. sweet peas (frozen or fresh)
- 1 green onion, sliced
- peanuts
- 1/2 C. natural peanut butter (the kind with only peanuts and salt in the ingredients)
- 2 TBSP. soy sauce
- 1/2 tsp. ground ginger
- 1 tsp. sriracha sauce (you can add more if you like it spicier)
- 1/2 C water (you may need more if your peanut butter is on the thick side)
Instructions
- Start by cooking the bulgur wheat. I like to cook it right in my rice cooker. Combine the bulgur, water, and broth in the pot of the rice cooker and let it do its thing. If you don’t have a rice cooker, combine the bulgur, water, and broth in a pot and bring to a boil. Once it boils, reduce to a simmer and put the lid on. Let it cook until the water is all soaked up and the bulgur is soft, 10-15 minutes. If you are gluten free or can’t find bulgur, you could use quinoa, too.
- In a skillet, heat the oil over medium high heat. Add the red onion and carrot and cook until the onion is soft and the carrot is starting to get tender, but still a little crispy. Stir frequently and season the veggies with a sprinkle of salt while they are cooking. Add the water and the asparagus and cover the pan with a lid. Let it cook with the lid on for about 5 minutes, or until the asparagus is tender, but not mushy. Remove the pan and add the peas and cook for another two minutes, or until the peas are heated through. Transfer veggies to a large bowl.
- In a small bowl, whisk together the peanut sauce ingredients. Taste the peanut sauce and add salt if you need (you will only need more salt if you peanut butter isn't salted). If its too thick, add a little more water. You want it to be thick, but easily pourable.
- Add the cooked bulgur wheat to the bowl with the veggies. Use tongs to give it a light toss and evenly distribute everything. Start drizzling on the sauce, tossing with the the tongs until everything is coated.
- Dish into bowls and top with sliced green onions and peanuts.
