Thursday, 8 May 2014

Ginger-Peanut Saute Sauce

I think I am sincerely getting better at making sauces. They turn out much better than they used to!

Ginger-Peanut Saute Sauce


1/4 Cup Soy Sauce (Dark or Regular)
1/4 Cup Mirin
1-2 Cloves Garlic (you know I probably used 3. . . )
2 Tablespoons Ginger root, a chunk about as large as a thumb
2 Tablespoons Sesame Seed Oil
1/2 - 2 Tablespoons Chili Garlic Paste/Sauce
1-2 Tablespoons Peanut butter

Special Tools:

I used an immersion blender to break up any chunks and really mix the peanut butter in, but you could use a small food processor, or blender for the same purpose. Or just mash it all together with a fork really well to make a more rustic kind of sauce.


In a small bowl, or the strange vessel that comes with some immersion blenders, or in the bowl of your food processor/blender, add the soy sauce, mirin, sesame seed oil, chili garlic paste and peanut butter.

Finely mince the garlic cloves and ginger root (don't forget to peel the ginger root!). Add them to the bowl.

Pulse several times until evenly mixed and mixture looks smooth.


How to Enjoy:
  • Works great as a marinade for chicken before grilling.
  • I used it in a stir fry tonight with pan seared scallops with diced baby bok choy, carrots, peppers, and edamame, all lightly steamed and then tossed with Chinese egg noodles and almost all of the sauce from this recipe. Garnish with fresh green onion and sesame seeds. Made a perfect stir fry for two-three people.
  • Is tasty enough to use a dipping sauce for dumplings.
  • As the seasoning/sauce when making fried rice, I normally just use egg, water and soy sauce to make my fried rice, but this adds some extra flavors that are quite nice. I would use about 1/4 cup or less sauce per cup of dry rice (before it's cooked).

Other Places:

A super easy quick recipe:

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