Peanut Sauce for Asian Meatballs



 Ingredients:

  • 1/3 cup reduced sodium soy sauce
  • 1/4 cup peanutbutter
  • 3 tbsp honey
  • 1 tbsp rice vinegar
  • 1 garlic clove
  • 1 tsp fresh ginger
  • 1 tsp Sriracha
  • 1 tsp sesame oil

Instructions:

  1. Dice 1 clove garlic, grate 1 tsp ginger 
  2. In medium saucepan, add 2/3 cup water, 1/3 cup soy sauce, 1/4 cup peanutbutter, 3 tbsp honey, 1 tbsp rice wine vinegar, the diced garlic, minced ginger, and 1 tsp Sriracha
  3. Set to med-high, whisk continually until the sauce is boiling
  4. Continue whisking as it bubbles until all ingredients are smoothly combined, between 30 sec-1 min
  5. Stir in 1 tsp sesame oil and remove from heat
  6. Pair with Asian Chicken Meatballs

Yield: Enough for a batch of Asian Chicken Meatballs (a little over 20 of them)

Tips:

I mentioned it in the Asian Meatballs recipe, but while those could handle regular soy sauce, this needs reduced sodium. Ours wound up a little over-salted (I a-salted it. Ha).

Description:

I mentioned in the meatball recipe that they weren't very photogenic. It's even worse with the sauce. The ingredients called for smooth peanutbutter but we only had chunky. I don't think it matters in terms of taste, but it wasn't the best substitute for presentation.

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