I love peanut sauce, minus the fish sauce (FYI, I love everything minus the fish sauce. I also hate people that use “FYI” so I’m compelled to use it to hurt myself…) so I decided to make my own and I’m kicking myself for not making it sooner! I love this recipe. It’s perfect as a dip for veggies, tofu, spring rolls, salad rolls, works great on wraps, and of course it's amazing as a salad dressing!
I threw together a kind of sad salad last night (we need to go shopping) of Napa cabbage, spinach, cucumber, broccoli, snap peas and red bell peppers, tossed on some peanut sauce and called it dinner!
Peanut Sauce
4 T peanut oil
3 cloves garlic, crushed
1 T fresh ginger, minced
2 C vegetable broth
¾ C peanut butter (I use Adams chunky!)
2/3 C rice wine vinegar
1 T chili flakes
3 T agave syrup
3 T soy sauce
Squirt of Sriracha sauce
Juice from 2 limes
Heat peanut oil over medium heat in a saucepan. Add garlic and ginger and cook for about 3 minutes, being careful not to brown the garlic. Add the remaining ingredients with the exception of the lime juice, and whisk until well combined. Reduce heat to medium high and let cook for about 8 minutes. Remove from heat and add lime juice. It will thicken as it cooks and it will thicken even more as it cools!
