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Recipe

Spicy Peanut Dipping Sauce

Scott Phillips

Yield: Makes 1 cups

Cold vegetables, meat, or noodles instantly become a meal when you have peanut sauce around. Whatever kind of peanut butter you normally eat—crunchy or smooth, natural or sweetened—will work. Use it to build a rice bowl with the meat of your choice, steamed bok choy or watercress,  sliced fresh cucumbers, peppers, and carrots, peanut sauce, and roasted peanuts for crunch.

Ingredients

  • 1/2 cup peanut butter
  • 3 Tbs. rice vinegar
  • 2 Tbs. soy sauce or tamari
  • 2 Tbs. Asian sesame oil
  • 2 Tbs. fresh lime juice
  • 1 Tbs. granulated sugar
  • 1 Tbs. Sriracha; more to taste
  • 2 medium cloves garlic, sliced
  • 1 1-inch piece fresh ginger, peeled and sliced

Nutritional Information

      Nutritional Sample Size per 1 Tbs.
      Calories (kcal) : 50
      Fat Calories (kcal): 40
      Fat (g): 4.5
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 0
      Sodium (mg): 125
      Carbohydrates (g): 2
      Fiber (g): 0
      Sugar (g): 1
      Protein (g): 2

Preparation

  • Purée the peanut butter, vinegar, soy sauce, oil, lime juice, sugar, Sriracha, garlic, ginger, and 1/4 cup water in a blender until smooth. Season to taste with more Sriracha. Store in the refrigerator for up to 2 weeks. Thin with additional water or lime juice if the sauce thickens in the fridge.

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