Rice Pot Pad Thai
Stir Fry Beef Strips
Onion, Green Pepper, Mushrooms, or whatever: all sliced.
Annie Chung's Pad Thai Sauce
Annie Chung's Korean Barbeque Sauce
Peanut Butter, chunky
Toasted Sesame Oil
Mixed Spring Greens
In the Rice Pot turn the heat to "cook" and add in a big dollop of the sesame oil. Heat until smoking. Add in the veggys, stir, put on the top. You are looking for a soft saute. There will be too much moisture for a crisp saute; which is OK.
Stir in the beef strips, add in a bit more oil, and stir. Put on the top.
Add in a good dollop of both sauces and the peanut butter.
Heat until boiling.
Serve over a plate of mixed Spring Greens.
I followed this with a dessert of rice pudding dolloped on top of sliced peaches with blueberries!