Asian peanut sauce is a wonder. With just the right amounts of ginger and garlic, this addictive sauce is added at the last minute to stir fry; then the mixture is dished out over rice or noodles and served warm. Even children who love peanut butter go for the taste. Add red chile flakes or hot sauce (Thai hot sauce is great) if you like it with a bite.
Instructions
1. Place peanut butter, broth, rice wine vinegar, ginger, garlic, chile flakes and tamari or soy sauce in blender.
2. Puree and taste for vinegar and spice. Also taste for texture; it should be not too thick, nor too watery.
3. Decide what needs to be adjusted. Needs more tang? Add a dash more vinegar. Not spicy enough? Add 1 tsp. more chile flakes. Needs more garlic or ginger? Mince one more clove or a little extra ginger. Needs more liquid? Add a dash more broth or even more soy sauce if it could use extra salt. Sauce that is too thin benefits from more peanut butter.
4. Blend again and taste. Add to pan during last five minutes of cooking, when sauteing vegetables, tofu, meat or a mixture of these, and toss gently.
5. Pour mixture over rice or noodles, sprinkle with chopped spring green onion and enjoy. Those who love an ultra-spicy taste can add a drizzle of Thai hot sauce to the top of the dish. Leftover peanut sauce can be stored in a sealed container in the refrigerator for up to two weeks.
Tags: chile flakes, Needs more, peanut butter, dash more, ginger garlic, over rice, over rice noodles