Asian Peanut Sauce

• Vegan
• Gluten free

• Produce

  • 1 tsp Garlic
  • 1 1/2 tsp Ginger, root

• Canned Goods

  • 3/4 cup Coconut milk, unsweetened canned

• Condiments

  • 1/2 cup Peanut butter
  • 2 tbsp Soy or tamari sauce, reduced sodium
  • 1 tsp Sriracha sauce

• Baking & Spices

  • 1 tsp Honey or sugar

• Oils & Vinegars

  • 2 tsp Rice vinegar
  • 1 tsp Sesame oil, toasted

Found on theyummylife.com

Description

Ingredients

• 1/2 cup peanut butter
• 2 tablespoons reduced sodium soy or tamari sauce
• 2 teaspoons rice vinegar
• 1 teaspoon toasted sesame oil
• 1-2 teaspoons Sriracha sauce OR 1/4 teaspoon cayenne pepper (optional--omit or reduce for less heat)
• 1-1/2 teaspoons minced ginger root
• 1 teaspoon minced garlic
• 1 teaspoon honey or sugar
• 3/4 cup (or more) unsweetened canned coconut milk; may substitute water

Directions

• Whisk together Peanut Sauce ingredients in sauce pan over med-low heat. Cook uncovered on low for 10 minutes, stirring frequently.  Stir in additional coconut milk or water if a thinner consistency is desired.Toss with noddles, or serve as a condiment with satay, lettuce wraps, or raw veggies. Will keep in the fridge for up to 1 week. May be reheated in microwave or over low heat on stove top; if too thick whisk in water or coconut milk until desired consistency is achieved.This recipe freezes well. Try making a double or triple batch of peanut sauce and freezing it in 1-cup portions for future use.NUTRITIONAL INFORMATION (per tablespoon): 74 calories, 6.6g fat, 139mg sodium, 2.5g carbs, .7g fiber, 1.4g sugars, 2.2g protein; Weight Watchers PointsPlus: 2