Why aren’t we all making peanut sauce? Every day? To put on everything? These are big and important questions. Many a meal can be made from peanut sauce. It takes any combination of rice or noodles with vegetables and unites them into dinner. Or in this instance, takes a collection of vegetables and herbs from the garden/crisper, rolled up in rice paper skins, from a dry, protein lacking appetizer to a legitimate, hot weather dinner option (at least in these parts). This sauce is vegan, comes together quickly, freezes well, and can be easily adapted. It is mildly spicy on purpose, and I usually serve hot sauce alongside so people can increase heat at will. It is worth making a double or triple batch to stash in the freezer for dinner emergencies during heat waves.
Everyday Peanut Sauce
Adapted from Sprouted Kitchen. This makes enough for 2 meals to each feed 4. I usually freeze half because frozen peanut sauce at the ready is money in the bank.
- 1 teaspoon vegetable or peanut oil
- 2 cloves garlic
- 1 teaspoon ginger
- 1 15.5 oz can full-fat coconut milk
- 1 cup smooth natural peanut butter (though I have used chunky in a pinch and blended it at the end)
- 1/4 cup water
- 5 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon sriracha or other Asian hot sauce (omit if spice adverse)
- juice of one lime
Heat the oil over medium heat in a saucepan. Add the garlic and ginger, and saute a minute or two, until they are just fragrant. Add the other ingredients except the lime juice and whisk to combine (it may take a couple minutes for the peanut butter to loosed up and integrate). Simmer for 10 minutes and remove from the heat. Add the lime juice and whisk to combine. If you like a really smooth sauce, put it in a blender or food processor for a minute.