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Prep Time: 2 Minutes Cook Time: 1 Minutes |
Ready In: 3 Minutes Servings: 4 |
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Adapted from a Thai peanut sauce recipe for a friend who was allergic. Added cornstarch to thicken, in place of 1/4C peanut butter, and ginger/honey vinegar for zip. Ingredients:
1/4 cup sugar |
3 tablespoons soy sauce |
3 tablespoons water |
2 tablespoons cooking oil |
1 tablespoon vinegar (used honey/ginger flavor, but any will do) |
1 teaspoon garlic, minced |
1/8 teaspoon powdered ginger |
1 tablespoon cornstarch |
Directions:
1. Dissolve cornstarch in equal amount of water.
2. Add all ingredients to a small saucepan and heat, stirring constantly until slightly thickened.
3. It will gel more as it cools.
4. Serve on stir-frys, salads or to liven up white rice.
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