Simple Peanut Sauce Recipes

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BEST PEANUT SAUCE



Best Peanut Sauce image

Easiest peanut sauce for Chinese style cooking

Provided by sal

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 6

½ cup crunchy peanut butter
2 tablespoons soy sauce
1 teaspoon white sugar
2 drops hot pepper sauce
1 clove garlic, minced
½ cup water

Steps:

  • In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir in water until texture is smooth and creamy.

Nutrition Facts : Calories 199.1 calories, Carbohydrate 8.2 g, Fat 16.3 g, Fiber 2 g, Protein 8.6 g, SaturatedFat 3.4 g, Sodium 610.7 mg, Sugar 4.2 g

SIMPLE PEANUT SAUCE



Simple Peanut Sauce image

A recipe from Cooking Class Great Tasting Vegetarian Meals. This is a nice, easy peanut sauce for Mu Shu Vegetables or anywhere else where peanut sauce is needed. Here's the link for recipe#369328

Provided by Dreamer in Ontario

Categories     Sauces

Time 10m

Yield 2/3 cup

Number Of Ingredients 6

3 tablespoons sugar
3 tablespoons dry sherry
3 tablespoons reduced sodium soy sauce
3 tablespoons water
2 teaspoons white wine vinegar
1/3 cup creamy peanut butter

Steps:

  • Combine everything except the peanut butter in a small saucepan.
  • Bring to a boil over medium high heat while stirring constantly.
  • Boil 1 minute or until sugar dissolves.
  • Stir in peanut butter until smooth.
  • Allow sauce to cool to room temperature.

Nutrition Facts : Calories 1299.8, Fat 65, SaturatedFat 13.3, Sodium 3309.2, Carbohydrate 97.8, Fiber 8.4, Sugar 72.5, Protein 36.8

THE BEST THAI PEANUT SAUCE



The Best Thai Peanut Sauce image

This easy no-cook peanut sauce has a terrific authentic Thai taste. It is spicy and peanutty, and is perfect as a dipping sauce for chicken, shrimp, and beef...or even to use tossed with warm cooked noodles for a quick pasta dish.

Provided by Stephanie Morissette

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 15m

Yield 16

Number Of Ingredients 10

1 ½ cups creamy peanut butter
½ cup coconut milk
3 tablespoons water
3 tablespoons fresh lime juice
3 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon hot sauce
1 tablespoon minced fresh ginger root
3 cloves garlic, minced
¼ cup chopped fresh cilantro

Steps:

  • In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Mix in the cilantro just before serving.

Nutrition Facts : Calories 160.1 calories, Carbohydrate 5.7 g, Fat 13.7 g, Fiber 1.6 g, Protein 6.5 g, SaturatedFat 3.9 g, Sodium 373.2 mg, Sugar 2.4 g

PEANUT SAUCE



Peanut Sauce image

A complex, multipurpose sauce that is good enough to eat with a spoon; adjust the proportions to your taste once you get used to it. Serve it warm, with Grilled Satay (page 101), Fried Satay (page 100), Spring Rolls (page 38), or simply rice crackers, sold at many Asian and health food markets, or other crackers. See page 500 for information on Asian fish sauces like nam pla.

Yield makes 2 cups

Number Of Ingredients 12

3 small dried red chiles, stemmed and seeded, or cayenne or hot red pepper flakes to taste
3 garlic cloves, peeled
2 shallots, peeled
1 lemongrass stalk, white part only (page 143), thinly sliced
2 teaspoons ground turmeric
1 tablespoon peanut or neutral oil, like corn or grapeseed
1 cup coconut milk, homemade (page 584) or canned
1 tablespoon palm sugar or brown sugar
2 tablespoons nam pla
2 tablespoons fresh lime juice
1 teaspoon salt
1/2 cup chopped roasted peanuts or crunchy peanut butter

Steps:

  • Combine the first 5 ingredients in a food processor and grind until fairly smooth; scrape down the sides of the machine once or twice if necessary.
  • Heat the oil in a saucepan over medium heat and sauté the chile-garlic mixture until fragrant, about 1 minute. Add the remaining ingredients and whisk until smooth. Simmer until the sauce thickens, about 15 minutes. This may be stored, covered and refrigerated, for up to a week; gently rewarm over very low heat or in a microwave before using.
  • Simpler and leaner, this is a good last-minute addition to stir-fries: omit the lemongrass, turmeric, coconut milk, and lime juice; substitute soy sauce for the nam pla.

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