This is a major adaptation from Simply in Season – I added and tweaked things, and then served the whole thing over pasta, and it was tasty. (I’m quite sure the original is tasty too, but I rarely follow recipes exactly, unless I’m baking.)
3 C green beans, snapped
1 C carrots, cut into long strips
Steam until tender.
In a bowl, mix 1/2 C peanut butter with a little hot water until smooth, and add 1/4 rice vinegar, a dash of soy sauce, garlic, ground ginger, a little Sriracha, the juice of half a lime, and a little honey. Taste and adjust.
Mix the sauce with the vegetables, and add some diced tofu (smoked tofu would be good here, but I didn’t have any). Serve it all over spaghetti or rice noodles.
Sadly, I have no pictures, but we both enjoyed this thoroughly. That sauce can be adapted to almost anything, and I love it (I used to eat it in college with ramen noodles without the seasoning packet, and with frozen veggies added – the things we do when we’re tired of the dining hall but only have a microwave).