Satay Peanut Sauce

[Guest guest]

Satay Peanut Sauce

Makes 2 Cups—Low-Fat

 

A spicy dipping sauce for grilled tofu, portobello

mushrooms or eggplant.

 

 

 

1 stalk lemongrass

1 small shallot, minced

2 cloves garlic, minced

1/2 tsp. ground cumin

3 Tbs. peanut oil

1 cup roasted peanuts, chopped

1/4 cup packed brown sugar

3 Tbs. chili garlic sauce

2 Tbs. soy sauce

1. Slice bottom 6 inches of lemongrass, discard

remainder. Place in food processor or blender with

shallot, garlic, cumin and 1/4 cup water. Process

until smooth.

 

2. Place medium skillet over medium heat until hot.

Add oil, swirling to coat sides. Add spice mixture,

and cook, stirring often, until fragrant, 6 to 8

minutes.

 

3. Add 1 cup water, peanuts, brown sugar, chili sauce

and soy sauce; stir until blended. Bring to a boil.

Reduce heat, and simmer until sauce is slightly

thickened, 5 minutes.

 

 

PER Per 2-tablespoon serving: 98 CAL; 3 G PROT; 8 G

TOTAL FAT (1 SAT. FAT); 6 G CARB.; 0 MG CHOL; 169 MG

SOD.; 1 G FIBER

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

ParadeMark 12: 30,31

 

 

 

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