The first time… I have made a peanut sauce
Two things to keep in mind going into this; I love pretty much all asian food but have never been a fan of peanut sauces. Secondly, I am constantly on the hunt to add healthy snacks to my repertoire and in moderation, this fulfills that criteria.
Back to business, recently my mom told me about this delicious peanut sauce that she made as an appetizer and served with – beans for the dipping. While our tastes may differ in some areas they are pretty spot on when it comes to asian inspired dishes, so I knew I had to try it— she never leads me astray.
WARNING!!! This is quick, easy and decadent…consider yourself warned!
Only a few ingredients needed… (I doubled the recipe)
Begin by trimming your green beans and giving them a good rinse– set them aside
In a medium-sized mixing bowl add 1/4 cup of your favorite creamy peanut butter
Add the following to the bowl: 1 TBSP sugar, 2 TBSP rice vinegar, 2TBSP soy sauce (reduced sodium), 1 TBSP vegetable oil, 1/4 Tsp red pepper flakes and 1 clove of garlic finely chopped
Set mixture aside. Peel about a 1 inch piece of ginger root. I used a vegetable peeler and then finely chopped the ginger– it should yield about 2 TBSP.
Gently fold everything together with a fork– it will look quite runny; no worries
Now it’s time for the beans. In a large pot bring about 6 cups of water to boil. Once the water is in a rolling boil, add the beans. Allow then to cook for about 4 to 6 minutes.
Once the time is up, immediately rinse with cold water to stop the cooking process
Pop the beans in the fridge to cool. Now the final step on the peanut sauce is to grab a whisk and beat all ingredients together until it reaches a smooth consistency. Cover and refrigerate for at least 30 minutes before serving.
Once chilled, serve it up, and enjoy!