Moosewood Peanut Sauce Recipes

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THE VERY BEST PEANUT SAUCE



The Very Best Peanut Sauce image

The Very Best Peanut Sauce! Smooth, drizzle-able, garlicky, and gingery with a good spicy sesame kick. Perfect for noodles, salads, protein, or as a dipping sauce!

Provided by Lindsay

Categories     Sauce

Time 5m

Number Of Ingredients 9

1/2 cup peanut butter
1/3 cup low sodium soy sauce
2 tablespoons sesame oil (toasted or dark)
2 tablespoons rice vinegar
2 tablespoons sambal oelek or chili paste (this is where the "spicy" comes in, so add to taste)
2-3 tablespoons sugar, honey, or agave
a small knob of fresh ginger, peeled
a clove of fresh garlic, peeled
1/4 cup of water

Steps:

  • Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.
  • Find everything in your house that can be dunked in this ridiculously good sauce and then get to work.

Nutrition Facts : Calories 195 calories, Sugar 7.5 g, Sodium 711.1 mg, Fat 15.6 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 10 g, Fiber 1.2 g, Protein 6.1 g, Cholesterol 0 mg

BEST PEANUT SAUCE



Best Peanut Sauce image

Easiest peanut sauce for Chinese style cooking

Provided by sal

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 6

½ cup crunchy peanut butter
2 tablespoons soy sauce
1 teaspoon white sugar
2 drops hot pepper sauce
1 clove garlic, minced
½ cup water

Steps:

  • In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir in water until texture is smooth and creamy.

Nutrition Facts : Calories 199.1 calories, Carbohydrate 8.2 g, Fat 16.3 g, Fiber 2 g, Protein 8.6 g, SaturatedFat 3.4 g, Sodium 610.7 mg, Sugar 4.2 g

ALL PURPOSE PEANUT SAUCE



All Purpose Peanut Sauce image

This all-purpose peanut sauce recipe tastes great with everything: tossed with noodles, drizzled over veggies, meats, or tofu, or served as a dipping sauce.

Provided by Kaitlin

Categories     Condiments

Time 5m

Number Of Ingredients 10

2 cloves garlic ((minced))
1 1/2 teaspoons ginger ((minced or grated))
1/3 cup peanut butter ((creamy or chunky are both fine; 1/3 cup = 80g))
2 teaspoons soy sauce
2 teaspoons fish sauce ((omit to make this vegan or substitute with vegan fish sauce))
1/2 teaspoon toasted sesame oil ((or to taste))
2-3 tablespoons hot water ((to your desired consistency))
1 tablespoon lime juice
1 teaspoon chili oil
1-2 tablespoons Sriracha

Steps:

  • Add all of the ingredients into a small bowl. Add the hot water, and stir to combine until you have a smooth sauce. Alternatively, you can make this in a food processor for a smoother texture.

Nutrition Facts : Calories 136 kcal, Carbohydrate 5 g, Protein 6 g, Fat 11 g, SaturatedFat 2 g, Sodium 418 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

MOOSEWOOD PEANUT SAUCE



Moosewood peanut sauce image

Easy, delicious and healthy Moosewood peanut sauce recipe from SparkRecipes. See our top-rated recipes for Moosewood peanut sauce.

Categories     Side Items     Asian     Asian Side Items     Lunch     Side Items Lunch

Yield 24

Number Of Ingredients 6

1/4 cup peanut butter
1/3 cup rice vinegar
1/4 cup soy sauce
1/3 cup water
2 garlic cloves
1 small fresh chile or some Tabasco

Steps:

  • Makes about 24 tablespoons.

Nutrition Facts : Nutritional Info Servings Per Recipe 24 Amount Per Serving Calories

PEANUT SAUCE



Peanut Sauce image

Peanut sauces are common accompaniments to Thai and Indonesian dishes. Use this as a dipping sauce for chicken and beef satay. Sambal is available at Asian markets.

Provided by Martha Stewart

Yield Makes 1 1/2 cups

Number Of Ingredients 9

1 cup smooth peanut butter
2 tablespoons toasted sesame oil
3 tablespoons soy sauce
1 clove garlic
1 tablespoon sambal (Indonesian chile paste)
1 tablespoon sugar
Freshly squeezed lemon juice
Coconut milk, or water, to thin
1 scallion, thinly sliced

Steps:

  • In a blender or food processor, combine peanut butter, oil, soy sauce, garlic, sambal, and sugar until smooth. Add lemon juice to taste.
  • With machine running, add coconut milk or water until sauce reaches desired consistency. Garnish with scallion slices. Serve.

AFRICAN PEANUT DIPPING SAUCE



African Peanut Dipping Sauce image

This recipe comes from the Moosewood Restaurant. It is a great dip for grilled, roasted, and deep-fried vegetables, as well as strips of roasted chicken. Great for parties and snacking! It stores well, up to 2-3 weeks in the fridge, just reheat and serve!

Provided by PalatablePastime

Categories     Sauces

Time 35m

Yield 4 cups

Number Of Ingredients 8

2 cups onions, chopped
1 tablespoon peanut oil
1/4 teaspoon cayenne (optional)
1/4 teaspoon ground ginger
1 banana, very ripe and mashed
1 cup low-sodium tomato juice
1/2 cup apple juice
1/2 cup unhomogenized unsweetened peanut butter

Steps:

  • In saute pan, cook onions until tender.
  • Add cayenne, ginger, mashed banana, and saute, stirring frequently.
  • After five minutes, add the juices.
  • Simmer for 10 minutes more, before stirring in the peanut butter.
  • Serve warm.

SAMOSAS (MOOSEWOOD)



Samosas (Moosewood) image

I know there are several samosa recipes out there, but our family just loves these. They are totally worth the time it takes to make them. From The Moosewood Cookbook. Number of servings is approximate - it's plenty for 4 or 5 people. Note: I find I often have more filling than pastry, but I have also found that the filling freezes fine if you want to save it for another batch - or you can just mix up some more dough and eat it all! I've used leftover piecrust in a pinch and just thrown them in the oven to brown rather than frying and they came out just fine.

Provided by pattikay in L.A.

Categories     Healthy

Time 40m

Yield 15-20 samosas, 5 serving(s)

Number Of Ingredients 17

2 large potatoes, cooked and mashed
1 cup finely minced onion
2 medium garlic cloves, crushed
1/2 teaspoon grated fresh gingerroot
1/2 teaspoon mustard seeds (I use dry mustard)
1/2 teaspoon ground coriander
1/2 cup diced carrot, cooked till just tender
1/2 cup cooked green peas
cayenne pepper
1 teaspoon salt
1/2 lemon, juice of
2 -3 tablespoons butter
2 cups flour
1 teaspoon salt
4 tablespoons melted butter
1/3 cup yogurt
water

Steps:

  • Filling:.
  • Heat butter in heavy skillet.
  • Add garlic, ginger, onion, salt and mustard seeds.
  • Saute 6-8 minutes, or till onion is soft and clear.
  • Combine all ingredients, except peas, and mix well.
  • Fold in peas last, taking care not to smash them.
  • Pastry:.
  • Sift together flour and salt.
  • Add melted butter, yogurt and enough water to make a stiff dough.
  • Knead till smooth and elastic.
  • Roll out very thin (1/4 inch) on a floured board and cut into 4 inch circles.
  • Keep rolling and cutting till you've used all the dough.
  • Place a Tablespoon of filling (approximately) in the center of each circle, leaving edges free.
  • Brush edges with a little water, fold over and seal by pressing with a fork.
  • Heat a 3-inch pool of oil (vegetable, canola, or peanut oil) in a heavy skillet to about 365 degrees.
  • Make sure the oil is hot enough (it should bounce a drop of water on contact).
  • Fry samosas till golden.
  • Drain well and serve. Excellent with chutneys and raitas.

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