Asian Nut Sauce
This sauce is great with stir-fried vegetables and rice or just about any vegetable or grain dish. We make up a big batch (double or triple the recipe) and then freeze it in small containers to use as needed. Optionally, you can thin it down with water and use as a salad dressing. Makes about 2 cups.
- 1/2 cup peanut butter or almond butter
- 4 tbsp rice vinegar
- 8 tsp soy sauce
- 1/8 cup honey (or a bit more if want it to be sweeter)
- 1/8 cup lemon juice
- 4 tsp ginger root, coarsely chopped
- 2 or 3 cloves garlic, coarsely chopped
- 1/3 cup fresh cilantro, leaves only, no stems (optional, but highly recommended; can use a 2 or 3 tbsp dried cilantro if you wish)
- 2 or 3 ounces green chile (or 1 jalapeño), coarsely chopped (If frozen, thaw and drain. Use more or less depending on how hot the chile is and how hot you like it. We've never used jalepeño but bet that would be good.)
- Mix all the above well in a food processor or blender. (You can let the food processor do the fine chopping/mincing of the ginger, garlic, cilantro, and chiles.)
- If it seems too watery, add a hand full of slivered almonds or peanuts or other nuts and blend well.
- If it seems too thick, increase the amount of rice vinegar or lemon juice or add a little water.
- Use some for dinner and put the rest in small containers and freeze.