Not Too Spicy Peanut Sauce

Yesterday we made a stir-fry, and to shake things up a bit I made a Thai-ish peanut sauce that was really good. So today I dipped the rest of our container of carrots in the leftover sauce when I was hungry.

The sauce is really good, and could probably be used for anything: a stirfry, dipping veggies or spring rolls, probably even salad dressing. I used <a href="this recipe as a starting point.

Not Too Spicy Peanut Sauce

(All quantities are approximate)

  • 1 cup natural peanut butter
  • 1/4 cup soy sauce
  • 1/4 cup sesame seed oil
  • 3 tablespoons seasoned rice vinegar
  • 1 tablespoon chopped fresh ginger
  • 1 tablespoon chopped fresh garlic, (or minced from a jar)
  • 1 tablespoon hoisin sauce
  • Juice from 2 limes
  • Few drops of fish sauce
  • 1 tablespoon Sambal Oelek, (this stuff is spicy, so adjust to taste)
  • Chopped fresh cilantro
  • Enough water to make the sauce not to thick.

Mix everything except the water and Cilantro together. If the peanut butter is too thick, (mine was – it was from the bottom of the jar), add some water right away. When everything else is blended, add the cilantro. Enjoy.

Some notes:
  • I would have put more ginger if I had it.
  • I’m not really sure if I put in a whole cup of peanut butter. Start with the peanut butter and add other ingredients to make it taste good.
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