Today’s 15-minute lunch is a medley of meat, vegetables, fruit, aromatics and a sauce that will leave you wondering why you never thought of throwing together pantry basics to create something so uniquely wonderful.
What sauce? One made with peanut butter, hoisin sauce, kalamansi juice and chopped chilies. A spin on peanut-based satay sauce, definitely. Who knew it would work magic in a stir fry?
- 1 heaping tablespoon hoisin sauce
- 2 heaping tablespoons peanut butter - (I used the inexpensive oily local kind — Lily’s — not sure if other varieties will work)
- hot water
- juice of 2 kalamansi
- 2 bird’s eye chilies - finely chopped
- 2 tablespoons vegetable cooking oil
- 1 onion - julienned
- 1 large bell pepper - julienned
- 3 cloves garlic - minced
- 1/2 teaspoon ginger - grated
- salt - to taste
- pepper - to taste
- 1 and 1/2 cup grilled pork - thinly sliced
- a tiny drizzle of sesame seed oil
- 1 ripe mango - thinly sliced
- scallions - sliced, to garnish
- Stir together the hoisin sauce and peanut butter until smooth. Pour in enough water to make the mixture pourable but not too thin, about 4 tbsps. or so. Stir in the kalamansi juice and chopped chilies.
- Heat the cooking oil in a wok or frying pan. Stir fry the bell pepper and onion for about 30 seconds. Sprinkle with salt and pepper. Add the garlic and ginger; stir fry for another 30 seconds.
- Add the pork to the pan. If the pork is not well seasoned, add more salt and pepper. Stir fry until the pork is heated through, about a minute or two.
- Pour the sauce into the pan. Stir fry until the sauce coats all the ingredients. Drizzle in the sesame seed oil. Toss a few times. Turn off the heat.
- Add the mango slices to the stir fry. Toss a few times to distribute.
- Transfer the stir fry to a serving platter. Sprinkle with scallions. Serve hot with rice.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.