Sometimes you just need a little somethin' somethin' to jazz up those leftovers/grain bowls/salads/stir fry/sandwiches/literally any food, ya know? THIS Garlic-Ginger Peanut Everything Sauce is that somethin' somethin'. It's the perfect little extra to add to your meal prep list on the weekend so you can turn up the yum factor on almost any meal, all week long.
Makes about 3/4 cup
¼ cup Yumbutter Creamy Peanut Butter
1 large clove garlic, peeled
½”-¾” piece fresh ginger, skin peeled off
1 tablespoon soy sauce (use Tamari to make it gluten-free)
1 teaspoon rice vinegar
1 tablespoon coconut sugar
2-4 tablespoons water
Green part of 1 scallion, chopped
Combine everything except the water in a high speed blender. With the top securely on, mix on high for 30 seconds. Add the water, 1 tablespoon at a time, and blend in between each addition. Stop adding water when you’ve reached your desired consistency (less water for spreadable and more water for pourable). Dress with a few pieces of chopped scallion before serving.
To make this without a blender, chop the garlic finely and use a zester to grate the ginger into a bowl. Add all other ingredients and whisk vigorously to combine, following the same additional process with the water as above.
Eat with just about... everything. (We're thinking salads, stir fry, a big bowl of roasted veggies, a dipping sauce for spring rolls - go crazy!)
This is so very good. So good. I use it as a dip for fresh vegetables or cold leftover chicken, or thin it out for a dressing on salads or grains. Then I come up with other excuses to eat it.