Deliciously intense peanut sauce. Perfect with egg-free chinese noodles and vegan quorn stir fried in sesame oil and soy sauce. I also love to use it as a dip for raw vegetables or rice paper rolls.
Chinese peanut sauce
Adapted from Mollie Katzen and Madhur Jaffrey
- 125g (1/2 cup) peanut butter (smooth or crunchy)
- 120 ml (1/2 cup) hot water
- 2 tbsp soy sauce (or equivalent)
- 2 tbsp sugar
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 2 tsp Chinese shaoshing wine, dry sherry, or cider vinegar
- 1 tbsp toasted sesame oil
- 2 tbsp fresh cilantro/coriander, minced
- Ground cayenne, to taste
- Salt, to taste
- Place peanut butter in a small bowl, add the hot water, and stir until it forms a homogeneous consistency. This may take a couple minutes.
- Stir in the remaining ingredients.
- Cover, then refrigerate for an hour or two to allow the flavours to meld and mature. You can also make it a day in advance and refrigerate overnight.
- Let it come to room temperature, then serve!
How many EA Tasty Spoons does it get?
- No animal products.
- As far as I know, the ingredients aren’t particularly harmful to the environment. Please comment if I’m wrong about that. Watch out for added palm oil in peanut butter.
- Pretty inexpensive. Peanut butter can be very cheap. Cilantro/coriander is probably the most expensive ingredient, but it only calls for 2 tbsp, so you can chop up and freeze the rest for future recipes.
- I’d say this recipe is healthy. Peanut butter is full of healthy fats and protein, but it’s very calorific, so be aware if you’re trying to reduce your calorie intake.
- So delicious. My friends love it when I make this for them.