Saturday, January 7, 2012

Spicy Peanut Sauce

Make up a batch of this sauce and store it in your refrigerator. It works splendidly on noodles, rice, or vegetables. My favorite way to use this sauce is to pour it over a vegetable-and-tofu stir-fry on a bed of rice, then top it with some peanuts.


2 tbsp. peanut butter
1 tbsp. tamari or soy sauce (for those avoiding gluten, use the wheat-free version)
3 tbsp. rice wine vinegar
1 tbsp. hot red pepper oil
1 tsp. crushed hot red peppers
3 tbsp. sesame oil
1 tbsp. maple syrup
2 tsp. ginger powder
1 tsp. onion powder
1 tbsp. white wine
1 tsp. dry mustard (hot mustard gives it a nice kick, but is not necessary)
1 c. hot water


This one couldn’t be more simple. Combine all the ingredients in a jar. Just be sure that the water is hot so that it helps to dissolve the peanut butter into the other ingredients. Stir well until smooth and creamy.

Eat well, be well, live deliciously!

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