When we lived in Juneau many years ago, The Fiddlehead was one of my favorite restaurants. This recipe is adapted from their popular (and my favorite) cookbook, The Fiddlehead Cookbook.
We enjoy this hot and spicy sauce mixed with whole wheat spaghetti pasta, but it can also be added to stir fried vegetables, chicken, or pork.
Hot Peanut Sauce
Makes 1 cup
Ingredients:
1/2 cup peanut butter
1/4 cup sesame oil
2 Tbsp. soy sauce, or tamari
2 Tbsp. rice vinegar
1 Tbsp. fresh ginger, minced
3-4 large garlic cloves, minced
1 Tbsp. green onions, finely chopped
1 Tbsp. Mongolian fire oil
2 Tbsp. fresh cilantro, chopped
Instructions:
We enjoy this hot and spicy sauce mixed with whole wheat spaghetti pasta, but it can also be added to stir fried vegetables, chicken, or pork.
Hot Peanut Sauce
Makes 1 cup
Ingredients:
1/2 cup peanut butter
1/4 cup sesame oil
2 Tbsp. soy sauce, or tamari
2 Tbsp. rice vinegar
1 Tbsp. fresh ginger, minced
3-4 large garlic cloves, minced
1 Tbsp. green onions, finely chopped
1 Tbsp. Mongolian fire oil
2 Tbsp. fresh cilantro, chopped
Instructions:
- With an electric mixer, whip together peanut butter, sesame oil, soy sauce, rice vinegar, ginger, garlic, green onions, hot oil, and cilantro, until creamy.
- Stir sauce into cooked noodles, and serve.
- Or transfer to a small, covered container; and store for up to 2 weeks in the refrigerator.
No comments:
Post a Comment