Spicy Sichuan Peanut Sauce

Toss frozen vegetable medley with a big bowlful of spaghetti and dress with spicy oriental
peanut sauce.

1 cup peanut butter
1/4 cup soy sauce
1/4 cup Asian sesame oil
3 tablespoons rice vinegar (not seasoned)
2 tablespoons finely chopped garlic
2 tablespoons grated peeled fresh ginger root
1-1/2 teaspoons Asian chili paste OR 1
teaspoon dried hot red pepper flakes
1 tablespoon hoisin sauce or to taste
1-1/2 to 2 tablespoons fresh lime juice
3/4 cup water

In a blender or food processor, blend all ingredients with salt to
taste until smooth. Transfer sauce to a jar with a tight-fitting lid.
Peanut sauce keeps, covered and chilled, 1 week.

To use peanut sauce:
Boil 1 pound Asian noodles or spaghetti until al dente and drain in a
colander. Rinse noodles under cold water until cool and drain. Toss
noodles with about 3/4 cup sauce and finely chopped scallions to

Yield: 2-1/2 cups sauce; with pasta, serves 4-6


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