This is a great recipe for all those extra peaches that are around this time of year. And the ingredients are most likely on hand, especially if you cook thai or asian frequently. If you don't I recommend you start :). Fish sauce is a staple in doing so. We served ours on pressure cooked chicken and some calrose rice. This barely fed our family of 2 and 1/2. So you may want to double it. Would be good with some sort of fish as well.
1 Tbsp oil
1/4 chopped onion
2 Tbsp ginger finely chopped
3 cups peeled chopped peaches (abt 4-5 medium sized)
1 Tbsp soy sauce
1 Tbsp honey
1 Tbsp rice vinegar
1 tsp fish sauce
1/4 tsp crushed red pepper
In a medium saucepan heat oil over medium heat. Add onion and ginger; cook and stir 1 minute. Add peaches, soy sauce, honey, vinegar, fish sauce and broth. Bring to a simmer. Cook, uncovered, 10 minutes or until peaches soften. Sprinkle with red pepper. Makes 2 cups
No comments:
Post a Comment