You may have tried peanut sauce recipes before – peanut sauce that can be used for chicken, noodles, veggies – but this peanut sauce is by far the best I have ever tasted. My dad and I found the genesis of this recipe in the LA Times at least 15 years ago. This sauce is flavorful and not too heavy, and the garlic/ginger/spiciness can be adjusted to your liking. This time I poured the sauce over fettuccine with sliced cucumber, steamed broccoli and cilantro, but feel free to use it as you would like.
Here’s what you will need:
1 cup peanut butter (believe it or not, I use reduced fat Skippy, but feel free to use whatever you like)
1/4 cup rice wine vinegar
3 tablespoons soy sauce
2 cloves garlic (or more or less to your taste – it will remain raw)
1-2 inch piece of ginger (again to your taste as it too will remain raw)
1/2 jalapeno (and again, more or less to your taste for spiciness)
1 1/2 tablespoons sugar
1/4 cup sesame oil
1 tablespoon chile oil (or you can just use extra sesame oil)
1/2 cup freshly brewed black tea
crushed red pepper to taste
Here is what you do:
1. In a food processor, combine together the peanut butter, rice wine vinegar, soy sauce, garlic, ginger, jalapeno, and sugar. Pulse until mostly smooth. The beauty of making this in a food processor is that you don’t have to mince the garlic, ginger or jalapeno.
Once you have made the sauce, feel free to use as you please. Tonight, we mixed the sauce with one pound cooked fettuccine, broccoli florets from four small heads of broccoli, 2 sliced Persian cucumbers, and a full handful of chopped cilantro. We poured almost all of the sauce over the mixture (especially since the broccoli soaks up a lot of the sauce), but if you only poured it over pasta, you would probably use about 2/3 of the sauce recipe. Then, we served it with our basic Asian tofu recipe, which you can find in my separate blog post here.