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Extremely simple and extremely delicious. A quick, healthy and vegan recipe that I got from my sister. Oyster mushrooms with coconut milk taste great but when you add peanut butter to it you will get something even more delicious. Enjoy your meal :)
This ridiculously easy to make peanut sauce is slightly spicy and full of options. Use it as a dipping sauce for veggies, spring rolls, satay or add it to your stir-fry. Keeps well in the fridge for 4 days so you can have it on hand for leftover rice or spread it on your morning toast with fresh basil and be instantly transported to another continent.
All three of my peanut butter recipes are originally from my mom. I tested them in my own kitchen before illustrating them to make sure I include my own variation to it along with all the tips and tricks. My illustration principle is that it helps make Chinese cooking less intimidating and more like child's play. Plus, of course it has to be pretty too. This particular recipe is one of the most requested desserts for potluck. And believe it or not, it is a traditional Chinese dessert, we just don't call it peanut butter in the past, but "mushy peanut". :) There is also a variation that serves the rice balls in a light syrup or simply in the water that cooks the rice balls. But I prefer this as it's easier to eat and last a few days in the fridge.