Ginger - Peanut Sauce

This is a very versatile sauce; we like it on all kinds of steamed green vegetables but it would also go on baked or poached chicken or fish. Rice and lentils are another favourite. As such, it's the basis for some very quick dinners. You could also make this up to a week ahead and keep it sealed in the fridge until wanted. It's then easily re-heated, or in fact it's not bad cold as a dressing for cold buckwheat noodles or salad. See? Versatile.

I adore ginger; if you are not quite so in love you might want to use a little less than I call for.

4 servings (2 cups of sauce)
15 minutes prep time


1/3 cup smooth (peanuts only) peanut butter
2 tablespoons apple butter
2 tablespoons apple cider vinegar
2 teaspoons arrowroot or corn starch
2 tablespoons tamari or soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon allspice berries, ground
1/4 teaspoon green peppercorns, ground
1 tablespoon finely grated fresh ginger
1 1/3 cup water

roasted peanuts to garnish (optional)

Put the peanut butter in a small pot with the apple butter, vinegar, starch, tamari, ground spices and finely grated ginger. Mix well.

Mix in the water slowly, a little at a time, stirring well after each addition to avoid lumps.

Cook the sauce over medium-high heat, stirring constantly, until thickened; about 5 minutes.





Last year at this time I made Pasta with Chicken, Asparagus & Mushrooms in Paprika Sauce.