Practically Perfect Peanut Sauce:
The recipe is: throw all this stuff into a pot, heat it up on medium-high while stirring frequently (gotta get the peanut butter to break up) until it begins boiling, and then bring the temperature back down. It will end up smooth, and as mentioned, thicker than when it was boiling. Serve on top of veggies, on top of brown rice, on top of rice noodles, on top of bean sprouts, on top of salads, or anywhere you like.
- 2/3 cups peanut butter*
- 1.5 cup almond or hazelnut milk, or one can light coconut milk. i use my homemade nut milk
- 2 1/2 tsp Sriracha Hot Chili Sauce (or “Rooster Sauce” as I call it, because of the logo)
- 1/4 tsp ground pepper
- 1 tsp salt
- 4 tbsp maple syrup (get mine bulk from co-op. It’s from Vermont, grade B)
- 4 tbsp rice vinegar (i use brown rice vinegar)
- 2 Tsp garlic granules
*The taste of peanut butter varies greatly, and any one will do. To keep the flavor consistent in this recipe by controlling the ingredients, I used freshly ground unsalted peanut butter I got at the local food co-op. Ingredients: peanuts. Period. But if you have adams or another type, use it.
Make this, then tweak it as your taste buds tell you. All nut milks are not alike, so trust your taste buds and add a bit more of vinegar, a bit more of chili sauce etc if need be. This is a great palette to start with, so get the ingredients and get going!
On top of 5 day old mung bean sprouts
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