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Thai Peanut Sauce
Description:
Although created to complement spring rolls, this recipe makes a light, low-calorie sauce for steamed vegetables and tofu. Or toss with rice noodles, or use as a salad dressing. Keeps for a week in the fridge. Ingredients: 1 tablespoon vegetarian chicken-flavored stock powder 1/2 cup boiling water 1 cup rice vinegar* 1/3 cup sugar 1 lime leaf* 2 dried Chinese chili peppers* 1 teaspoon galanga powder* 1 tablespoon peanut oil 2 tablespoons crushed peanuts (available in Asian markets) Directions: In a small bowl, dissolve the 'chicken' powder in boiling water. (Or use 1/2 cup heated chicken stock.) Add the other ingredients. Refrigerate until ready to serve.  Recipe Summary: Yield: 1 pint Comments: Other recipes by White Rose Inns: Fruit Stuffed Brie Wheel Vegan Tofu Scramble Shrimp Egg Foo Yum Mediterranean Omelet Tazmanian Toffee Crunch (Chocolate Almond Brittle) Mocha Pecan Pie Gingered Pineapple Salsa With Toasted Coconut Fruit Vinaigrette Mint Couscous Chickpea Stew With Spinach And Tomatoes Eggs Monterey Guacamole Easy Hollandaise Sauce Apricot-ginger Sauce Wisconsin Beer Cheese Soup Caribbean Chocolate Bananas | |
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