Intense flavors in this dynamic sauce give new life to a simple bowl of steamed rice and vegetables. Toss with chilled noodles and crisp vegetables and you have an instant lunch, or use as a dipping sauce for salad rolls. Either way, use this sauce sparingly and fell free to tamper with the proportions in the recipe. More heat, less ginger and no cilantro may be more up your alley. This recipe multiples nicely.
Yield: 3/4 cup (180ml)
- 1/4 cup (60 ml) smooth, natural peanut butter
- 2 garlic cloves, minced
- 1 tbsp (15 ml) minced ginger
- 2 tbsp honey
- 1/4 cup (60 ml) minced cilantro leaves
- Juice of 1 lime
- 1 tbsp (15 ml) sesame oil
- 1 tsp (5 ml) sambal oelek
- 1/4 cup (60 ml) soy sauce or Bragg
- 2 tbsp (30 ml) rice wine vinegar
- In the bowl of a food processor or blender, add all of the ingredients from the garlic through the sambal oelek . Blend until smooth. Add the remaining ingredients, blend, and season to taste.
- This sauce can also be made by hand, using a bowl and whisk or wooden spoon. Blending the peanut butter with the other ingredients may require some elbow grease. To help it along, try gently heating the peanut butter to make it a little bit runny and easier to stir.
This sauce will stiffen up considerably in the fridge. Adjust the consistency by stirring in a little warm water, stock, or coconut milk. Or heat the sauce gently on the stove (or in the microwave) until it loosens up.
Tip: Replace honey with brown sugar for a vegan sauce
Recipe Source: Rebar Modern Food Cookbook by Audrey Alsterberg and Wanda Urbanowicz