I adore peanut sauce. It has incredible versatility — it’s delicious as a dip for satay, potstickers or rice paper rolls, or tossed with cold noodles for a quick meal that you can toss anything into. I like to have a jar in the fridge or freezer to call into service anytime I need a quick dinner the kids will eat: cook Asian noodles or spaghetti, adding a handful of broccoli, pea pods, carrots or other veg at the last minute to blanch them, then drain the lot and toss with peanut sauce. Leftover cooked chicken, pork or shrimp goes very well, too.
Peanut sauce is also great to have on hand when you’re serving vegetarians and vegans — to thin it, use coconut milk or vegetable stock.
Classic Peanut Sauce
1/2 cup peanut butter¨ (smooth or chunky)
1/4 cup vegetable stock or coconut milk (optional, if you want it thinner)
2 Tbsp. brown sugar
1 Tbsp. soy sauce
1 Tbsp. rice vinegar or lime juice
1 garlic clove, crushed
1 tsp. grated fresh ginger
Combine all the ingredients in a blender or jar and puree or shake until smooth. Leave the stock or coconut milk out if you like it chunky, or add it if you want a more liquidy sauce to toss with noodles.
Refrigerate in a sealed container for up to a week, or freeze for up to 6 months.
Makes about 1 cup.