I still have plenty of Farmers’ Market vegetables left in the fridge, and I decided to simmer some in my favorite peanut concoction. Homemade peanut sauce is so satisfying. This recipe is quick and convenient, too! You can make it ahead of time & keep it in the fridge until you’re ready to use it.
Ginger Peanut Sauce
Implements:
- microplane or fine grater
- knives & cutting board
- food processor or blender
- wok
- wooden spoon
- measuring utensils
Ingredients:
- 1 thumb of fresh ginger, peeled & grated
- 3-4 cloves garlic, minced
- 1/2 c peanut butter
- 1 t agave
- your favorite spicy spice, to taste (I’m using chile de arbol)
- 3 T tamari
- 3 T lemon juice
- 1/2 c water
Procedure:
- Combine your peanut butter, agave, ginger and garlic in a blender or food processor. It will get very crumbly. If it forms into a ball, break it apart & try again until it crumbles.
- Add your spice & liquids (tamari, lemon juice, water) and blend until smooth. Taste. Adjust to your liking.
- You are done (yes, it’s that simple)! This can be used immediately (cold or heated), or stored in the fridge until ready to use.
This sauce is versatile - heat it up & pour over steamed veggies; mix with cold cabbage & such for a fantastic salad; use it as a dipping sauce for spring rolls. Be creative.
I heated this in my wok, tossed in shredded carrots and bite-sized pieces of broccoli & cauliflower, and served over noodles. I had so many veggies that I had to thin the sauce with some water. I only used what I got at the Farmers’ Market & what I had in my well-stocked pantry to create this meal. No need to go to the store.
