Cold Peanut Sauce Trader Vics Recipes

5-INGREDIENT PEANUT SAUCE

5-Ingredient Peanut Sauce image

Creamy, savory-sweet peanut sauce made with 5 ingredients! Perfect for spring rolls, salad rolls, Pad Thai, salads, and more!

Provided by Minimalist Baker

Categories Sauce

Time 5m

Number Of Ingredients 16

Ingredients

1/2 cup salted creamy peanut butter* ((or almond butter or sunflower butter))
1-2 Tbsp gluten-free tamari ((if not gluten-free sub soy sauce // if soy-free sub coconut aminos*))
1-2 Tbsp maple syrup ((or other sweetener of choice))
1 tsp chili garlic sauce ((or 1 red Thai chili, minced // or 1/4 tsp red pepper flake // adjust to preferred spice level))
2-3 Tbsp lime juice
~1/4 cup water ((to thin))
Noodle-Free Pad Thai
Easy Tofu Pad Thai
Thai Spring Rolls
Pad Thai Spring Rolls
Quinoa Spring Rolls
Collard Green Spring Rolls
Rainbow Spring Rolls
Curry Roasted Carrots
Blissed Out Thai Noodle Salad
Thai Sweet Potato Stacks

Steps:

To a medium mixing bowl add (starting with the amount at the lower end of the measurement range where applicable) peanut butter, tamari (or soy sauce or coconut aminos), maple syrup, lime juice, chili sauce (or chili or red pepper), and whisk to combine. Add water a little at a time until a thick but pourable sauce is achieved.
Taste and adjust seasonings as needed, adding more maple syrup for sweetness, chili garlic sauce (or red chili or red pepper) for heat, lime juice for acidity, or tamari for saltiness. If your sauce has become too thin, add more nut butter. If it's too thick, thin with more water. For a fun flavor twist, add some fresh grated ginger to taste.
Perfect for salads, spring rolls, noodle dishes, and more! Pairings linked above. Store leftovers covered in the refrigerator up to 1 week.

Nutrition Facts : ServingSize 1 serving, Calories 223 kcal, Carbohydrate 11.7 g, Protein 10.1 g, Fat 16 g, SaturatedFat 3 g, Sodium 456 mg, Fiber 2.2 g, Sugar 5.1 g, UnsaturatedFat 12.51 g

TRADER VIC'S CHINESE SPARE RIBS

Trader Vic's Chinese Spare Ribs image

I dearly love a good Chinese spare rib. I like this as you can do it in your oven and don't need a grill. His recipe calls for white sugar; I use brown sugar.

Provided by Ambervim

Categories Asian

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons soy sauce
1/2 cup plum sauce (If you don't have on the shelf, try Plum Sauce, Asian)
2 tablespoons tomato paste
2 tablespoons hoisin sauce
2 tablespoons dry sherry
2 tablespoons ginger, Finely minced
2 tablespoons garlic, minced
2 teaspoons sesame oil
1/8 teaspoon salt
3 lbs pork back ribs
3 tablespoons sugar (white or brown)

Steps:

In bowl, whisk together soy sauce, plum sauce, tomato paste, hoisin sauce, dry sherry, ginger, garlic, sesame oil, and salt. Set aside.
Preheat oven to 350 degrees Fahrenheit.
Rub sugar on all sides of ribs.
Place on greased or sprayed rack, in foil lined roasting pan, meat side up.
Bake, tightly covered, 1-1/4 hours.
Drain juices from pan; remove rack and return ribs to pan.
Spread sauce over ribs, turning to coat.
Bake, uncovered, 40 minutes or until ribs are tender and glazed, turning and basting twice.
Cut into appetizer single-rib servings if desired, or use as a main course. Servings given is for a main course.

Nutrition Facts : Calories 942, Fat 58.6, SaturatedFat 20.2, Cholesterol 235, Sodium 1522.3, Carbohydrate 35, Fiber 1.4, Sugar 13, Protein 67.8

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