20 August 2012

Chinese Peanut Sauce

This was originally published at What I Eat on 13 September 2007. We were living in Walnut Creek, California at the time. 

Muffin is the only toddler I’ve heard of who likes broccoli. Although she likes it simply steamed with a bit of lemon juice (Lemon-eze here in Hyderabad) and ground black pepper, I like to make this peanut sauce for her everyone once in a while as a treat. 

Look for Local Notes at the end of the post to see how I modify the recipe for Hyderabad. 

All this produce from Planet Organics is sending me on searches for new recipes. When I first saw the price of their broccoli, I thought it was outrageous. But I decided to get some anyway. Holy cow! The amount of broccoli they give you is enormous. It's about 3 times the amount I usually buy for a week. Even though I don't love broccoli, it's good for me and I'm trying to eat more of it. And Mike loves it. So, since one of the points of getting this produce delivery is to introduce more fruits and veggies into our diets, surely I can find a palatable way to serve all this broccoli. I add it to stir-fry, I add it to quinoa, I add it to rice. But I need more.

Recently I remembered that a couple years ago I'd made a peanut sauce that I really liked. But I hadn't liked the veggies I'd prepared with it so I put it out of my mind and never thought about making it again. Until yesterday. I found the recipe in my Moosewood and made Chinese peanut sauce and steamed broccoli for lunch. And it was delicious.

1/2 cup good peanut butter
1/2 cup hot water
2 Tbs. soy sauce
2 Tbs. sugar
3 medium cloves garlic, minced
1 tsp. cider vinegar
1 to 2 Tbs minced fresh cilantro
cayenne, to taste
salt, to taste (if peanut butter is unsalted)

1) Place peanut butter in a small bowl. Add the hot water, and stir patiently with a spoon or a small whisk until uniformly mixed.

2) Stir in remaining ingredients and mix well. Cover tightly and refrigerate. Let come to room temperature before serving.

I used a chunky peanut butter for some crunchy texture. For soy sauce I use San-J Organic Tamari Wheat Free Soy Sauce.

This peanut sauce keeps in the fridge for a couple days and can be used on a variety of grilled or steamed vegetables. Or as a dipping sauce for spring rolls or fried tofu or something like that. Or even as a salad dressing. Add a little water to thin it to your needs.

Now we are down to about one serving of broccoli left. However our next produce delivery is today. We will have a broccoli surplus on our hands.

**Gotta go! My produce arrived as I was giving this post a final edit.**

Local Notes 
I have not been able to find gluten-free soy sauce in Hyderabad, so every time I come back from the United States I bring a bottle or two of San-J Tamari Wheat-Free Soy Sauce with me. You can order gluten-free soy sauce packets from Minimus.biz. If you are ordering through the pouch, the packets are small enough that you can order quite a few and be within the liquid restrictions. They offer international shipping as well. I've bought cider vinegar from HyperCity, in the Waitrose section.

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