This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in place of soy sauce in this dish.
"I eat at this German-Chinese restaurant and the food is delicious. The only problem is that an hour later you're hungry for power."
-Dick Cavett, Television personality
Peanut sauce makes a great addition to your Asian dishes. This version is super simple to make from ingredients that you may already have in your pantry. One trick for the coconut milk is to freeze any that is leftover from your recipes in 1/2 and 1/4 cup batches and you will always have some on hand.
While there are good peanut sauces in the grocery store, they are often much higher in salt. Making your own lets you control the amount of added sodium.
Servings: 8 | Serving size: 2 tablespoons
Cooking Time: 30 Minutes
This recipe can easily be multiplied and will keep for about 3 weeks sealed tightly in the refrigerator.
Combine the reduced-fat peanut butter, vegetable stock, coconut milk, soy sauce, rice vinegar, and Tabasco in a small bowl.
Whisk until smooth and set aside.
If the sauce is too thick, add more vegetable stock a teaspoon at a time.
(This can be made up to 48 hours in advance and refrigerated).
Serving size: 2 tablespoons
Amount Per Serving
|Calories 60||Calories from Fat 54|
|% Daily Value|
|Total Fat 6g||7%|
|Saturated Fat 2g||11%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 2g||0%|
|Dietary Fiber 0g||0%|
|Vitamin A 0%||Vitamin C 0%|
|Calcium 0%||Iron 2%|
|Vitamin K 0mcg||Potassium 65mg|