Do you have leftover sauce packets from Chinese takeout?

I hate hate hate wasting stuff, but even more than wasting - I hate hate hate having a bunch of crap cluttering up the fridge.  So I can't throw little packets of soy sauce, or hot sauce, or ketchup, or mustard in the trash, but I have to use them up quick or they really start to bug me.  I KNOW I am not the only one...raise your hands girls!  I know those packets bug you!

This recipe not only uses up a bunch of sauce packets, but gets the last out of your peanut butter jars.  You know those little bits of peanut butter you can never get out??  Here is the recipe to use them up on...

So the "technique" is beyond basic.  Simply cut up your veggies and place them in a roasting pan.

3 sweet potatoes, peeled and chopped into bite sized pieces
1 package baby portabella mushrooms, sliced
1 medium onion chopped


Add your sauces:

10-12 packs of soy sauce and duck sauce (or the equivalent # of Tablespoons)



...and 1 leftover bottle of peanut butter remnants + water.  Just put a tiny bit of water into the peanut butter jar, seal the lid tightly, and shake as hard as you can for about 30 seconds.  Alternatively, you can occupy your 2 year old for 5 minutes shaking the jar.  Just please make sure the lid is on super tight...oh the disaster mess that could happen...makes me shudder just to think of it...


Mix it all together and put it in the oven at 350 degrees for 1-2 hours, until a fork easily pierces a piece of sweet potato.

I served this side dish with rice noodles (cooked according to the package instructions) and grilled chicken, 
but the secret weapon was the addition of peanut butter sauce and some hot pepper flakes for heat.  

This sauce was delicious! 
...available at Target Grocery Stores
NOSH!


3 sweet potatoes, peeled and chopped into bite sized pieces
1 package baby portabella mushrooms, sliced
1 medium onion chopped
10-12 packs of soy sauce and duck sauce (or the equivalent # of Tablespoons)
1 leftover bottle of peanut butter remnants + water.
Archer Farms Thai Peanut Sauce
Hot Pepper Flakes

Cut up your veggies and place them in a roasting pan.  Add your sauces.  Mix it all together and put it in the oven at 350 degrees for 1-2 hours, until a fork easily pierces a piece of sweet potato.  Garnish with peanut butter sauce and hot pepper flakes to taste.

Let me know if you try this recipe out and give it a thumbs on BABBLE if you like the result!  :)

Comments

Jeanette said…
sounds delish! planning on trying this very soon.
Toqua's Crafts said…
I'm always using up those packets, putting them into some new creation of mine! LOL Sometimes my hubby isn't so sure... like the time he asked me to put lots of mustard on a sandwich for his lunch... I used the hot Chinese mustard... Hey... he had a cold and I thought it would help open up his sinuses! :) He said it did do that! (He hasn't asked me to make him a sandwich since... hmmmm.....)

I'll have to try your recipe! Sounds delish!

Blessings
That looks amazing! Totally gonna make it:)
Miz Helen said…
Hi Amy,
What a great idea, we are just going to love this recipe. I looks delicious! Thanks for sharing with Full Plate Thursday and come back soon!
Frank Dean said…
I never have any peanut butter jars. I use them to make peanut butter cappuccino. 1 tsp instant coffee, 2 tsp sugar, and 3 tsp coffee creamer added to jar with remaining peanut butter add boiling water replace lid. Wrap in a tea towel to avoid getting burned. Shake well. As easy as 1 2 3 peanut butter cappuccino. ENJOY

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