It’s another entry from my dead mom’s recipe box. I genuinely approve of this recipe. This is the first recipe I’ve tried out of this box that is good. It’s a tangy peanut sauce rather than a sweet peanut sauce (unless you use sweetened peanut butter).
1 tablespoon peanut oil
1 garlic clove, crushed
3 tablespoons minced onion
¼ cup crunchy peanut butter
¼ cup chicken broth or water
½ cup coconut milk or milk
2 teaspoons fresh lemon juice
2 teaspoons soy sauce
⅛ teaspoon ground red pepper or cayenne to taste
Black pepper to taste
Heat oil in a small saucepan; add garlic and onion and saute until tender. Add remaining ingredients and cook slowly, stirring, until mixture thickens. Keep warm or reheat. Serve warm.
I used soybean oil instead of peanut oil. I don’t keep peanut oil around. Since some of my friends are allergic to peanuts, it’s not something I would use except in a dish that already contained peanuts.
To make this recipe vegan, use coconut milk instead of milk, and stick with water, or use vegetable stock, instead of chicken stock. As usual, we used our homemade veggie stock. For once, this was a mistake. Our veggie stock is dank. The flavor of the broth was too pronounced for peanut sauce. Otherwise, this tasted wonderful.