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Chinese Peanut Sauce

Page history last edited by Susan Tornheim 12 years, 11 months ago

(From Moosewood Cookbook, rev. 1992, by Mollie Katzen)

This intense sauce is great on pasta, vegetables especially eggplant and greens like kale and collards, as well as anything else you want. It would even make styrofoam taste pretty good.

1/2 cup good peanut butter

1/2 cup water, hot

2 Tbs. soy sauce (low-salt)

2 Tbs. sugar

3 medium cloves garlic, minced

1 tsp. cider vinegar

2 Tbs. fresh cilantro, minced

cayenne pepper, to taste

salt, to taste, if desired

Put peanut butter in a jar that has a lid. Add the hot water and stir patiently until uniformly mixed. Stir in remaining ingredients, cover jar, and shake well. refrigerate. Let come to room temperature before serving.

Posted by Susan Tornheim