This creamy blend of spices, peanut butter and chile paste is perfect for grilled chicken, potstickers, spring rolls or sautéed vegetables. And with its boost of antioxidants, this sauce brings taste right to your plate.
2 teaspoons vegetable oil
2 teaspoons peeled, chopped fresh ginger
2 teaspoons chopped garlic
1 1/2 tablespoon chopped green onions, white and green parts
1/3 cup creamy peanut butter
1 teaspoon Asian chile paste (such as sambal)
1 tablespoon rice vinegar
2 tablespoons soy sauce
2/3 cup light coconut milk
- Heat the oil in a medium skillet over medium heat.
- Add the ginger, garlic and green onions and cook, stirring until fragrant, about 1 minute, taking care not to brown the garlic.
- Add the peanut butter and chile paste and whisk until smooth.
- Add the rice vinegar, soy sauce, coconut milk, and whisk well.
- Use right away at room temperature.
Nutrition information (per serving)
Makes 8 (2 tablespoons) servings
Total fat: 10 g
Saturated fat: 2 g
Trans fat: 0g
Cholesterol: 0 mg
Sodium: 340 mg
Total carbohydrate: 4 g
Fiber: 1 g
Sugar: 1 g
Protein: 3 g
— The Alzheimer’s Prevention Cookbook: 100 Recipes to Boost Brain Health (© 2012 Ten Speed Press).