This peanut (or almond) sauce is quick, delicious and versatile. Whatever vegetables it complements, this sauce adds a nice dose of protein and flavor. Just what is needed for a “15 minute” meal! May it bring you as much eating enjoyment as it has to us.
I love it on the whole-grain pasta with broccoli, and my husband’s favorite is shown in the next picture.
This version is called “swimming angel” in Asian restaurants. Served with extra-firm tofu which can be sautéed for a little crispness, or eaten raw as it gets its flavor from the sauce and lots of fresh spinach.
We have friends who like to eat it over kale salad mixes. The one shown below has the heated sauce served on a shredded cabbage, carrot and spinach salad over hot brown rice.
1/2 cup coconut milk
1/2 cup water
1/4 cup no-salt nut butter, peanut or almond for those with allergies
2 tbsp low-sodium soy sauce
1 teas cornstarch
2-3 teas lemon juice
1/4 teas garlic powder
1/2 teas ginger powder, packed into measure
1/4 teas red pepper flakes or chili paste, opt.
If you are using regular peanut butter, it can be very high in sodium, so you may want to make an adjustment in the soy sauce. I prefer using the unsalted nut butters because the soy sauce adds a lot of flavor to this dish.