Here’s the promised Sweet n’ Sour Peanut Sauce recipe we served with sticky roast vegetables and sorghum last night. It has so many uses beyond sticky vege & grains though, I make a batch most weeks to go with buckwheat noodles or Thai chicken salad – it makes a decent amount and lasts up to a week in the fridge. Enjoy x
1/2 cup peanut butter
2 tbsp tamari
1 1/2 tbsp rice wine vinegar
juice of 1/2 a lime
dash of hot sauce
small garlic clove
thumb-sized piece of ginger
2 tsp honey
1 tsp sesame oil
(add 1-2 tbsp water to make it runnier as a dressing)
Simply whizz everything together in a food processor and store in a jar in the fridge. It’ll last a week if it’s not gobbled up first.
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