Lorna Sass: Asian Peanut Sauce

[Guest guest]

* Exported from MasterCook *

 

Asian Peanut Sauce

 

Recipe By :Lorna Sass, Short-Cut Vegetarian, page 22

Serving Size : 0 Preparation Time :0:05

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup unsalted nonhydrogenated peanut butter

2 1/2 tablespoons Tamari or shoyu

1 teaspoon brown rice vinegar -- (1 to 2)

or seasoned rice vinegar

1/4 teaspoon cayenne -- (1/4 to 1/2)

(depending on your tolerance for heat)

2/3 cup boiling water -- (2/3 to 3/4)

Optional:

finely minced garlic -- to taste

fresh ginger -- to taste

 

With this sauce on hand you can create a multitude of habit-forming

dishes. Toss peanut sauce with pasta and grains as well as steamed

vegetables, salads, and slaws. When chilled, it's thick enough to use as

a condiment on a sandwich of grilled vegetables.

 

There's less Tamari here than I use at home. Add more if you like once

the dressing is tossed with the other ingredients.

 

Place the peanut butter, Tamari, rice vinegar, cayenne, and 2/3 cup

boiling water in the bowl of a food processor. Process to blend, adding

additional boiling water if necessary to create a thick but pourable

sauce. Use immediately, or transfer to a jar and refrigerate for up to 2

weeks. When ready to serve, blend in garlic and ginger to the portion

you'll be using. if necessary, thin the sauce to the desired consistency

with hot water.

 

Yield:

" 1 1/2 cups (about) "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 1 Calories (kcal); trace Total Fat; (36% calories from fat); trace

Protein; trace Carbohydrate; 0mg Cholesterol; 5mg

Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0