Spicy Peanut Sauce

Spicy Peanut Sauce RecipeOh January – full of cool temps and hot New Year’s resolutions. If you can eat colorfully and get on the mat often, you’re already off to a great start. So, here’s a healthy recipe to cook up. It’s filling, nourishing, and the perfect sauce for veggies, lean meats, even fish. It travels well, too, so make it ahead of time and enjoy it after your next yoga class.

 

 

 


What You’ll Need:

  • 2 tablespoons olive oil
  • 1 bunch scallions (green onions)*
  • 2 garlic cloves, minced
  • 1 tablespoon finely grated fresh ginger**
  • 1/2 cup creamy or chunky peanut butter ***
  • 1/4 cup tamari (wheat-free soy sauce)
  • 1/4 cup seasoned rice vinegar
  • 3 tablespoons firmly packed brown sugar
  • 1/4 teaspoon dried hot red pepper flakes (more if you want it hotter)
  • 1 12 oz can coconut milk

Cooking Instructions:

  1. In a saucepan set on medium heat, pour in the olive oil.
  2. Add in the half the bunch of chopped scallions and sauté 2 minutes.
  3. Add in the garlic, ginger, and red pepper flakes and sauté another 3 minutes.
  4. Using a whisk, blend in the peanut butter, tamari, rice vinegar and brown sugar.
  5. Whisk together just until the sauce starts to bubble.
  6. Turn the heat to low and pour in the coconut milk. Whisk to combine and cook, stirring often, just until hot but not boiling.
  7. Taste and add in more tamari if you’d like it a little saltier, or a little more brown sugar if you’d like it a little sweeter. Or, if you want it hotter, add in more red pepper flake.

To Serve:

  • Like the picture shows, I love this sauce tossed with chicken and poured over broccoli slaw salad mix. I top it with some of the fresh, chopped scallions, chopped peanuts and Sriracha.
  • It’s also delicious poured over steamed rice, roasted salmon and your favorite steamed veggies.
  • Or toss it with rice noodles, sautéed carrots, mushrooms and peppers, and cubed tofu.
  • This sauce loves to play with veggies and gets along with every protein, and can be served hot or cold, so get creative, keep it colorful, and enjoy!

Cooking Notes:

* Chop up a full bunch of green onions, use half in the sauce, and pour half on top.

** Ginger comes pre-chopped in little jars and tubes if you’re not in the mood to peel and grate your ginger. Same with the garlic.

*** Peanut butter is great in this recipe but almond butter always works deliciously if you’ve got someone allergic to peanuts. And you could make it with sunflower seed butter if there are people with nut allergies in your house.

Yoga Sol Recipes - Marisa Voorhees