Very Versatile Peanut Sauce

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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.  

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I love it on the whole-grain pasta with broccoli, and my husband’s favorite is shown in the next picture.

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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.

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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.

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Very Versatile Peanut Sauce

Servings – 1 1/4 cups
Prep Time – 5-8 minutes
Cook Time – 5 minutes

Ingredients:

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.


Instructions:
  1. Combine in kettle, careful to dissolve cornstarch before cooking.
  2. Cook and stir until thickened. The density of your coconut milk will vary, so if your sauce turns out on the thicker side, add a tablespoon or two of water.
  3. Serve over vegetables as in the “Swimming Angel”–fresh spinach, and cubed firm tofu, over brown rice (The tofu can be eaten plain, “cooked” in a nonstick pan or “baked” in the oven to absorb extra moisture and firm it up). Also delicious over steamed broccoli and whole-grain angel-hair pasta or spaghetti. The warmed sauce may be eaten over salads such as freshly grated cabbage, carrots and sliced spinach, or a chopped kale salad mix served on a bed of rice. Your imagination is the limit!

Notes:

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.