This spicy Asian peanut sauce is great as a marinade for chicken skewers, salmon skewers, or as a dipping sauce for spring rolls.
- ¼ cup creamy peanut butter
- 1 tablespoon brown sugar
- 2 tablespoons reduced soy sauce
- 2 teaspoons rice vinegar
- 2 cloves garlic, crushed
- 1 teaspoon grated fresh ginger
- ½ teaspoon sambal oelek (chili paste)
- ⅓ cup water
- 2 tablespoons fresh lime juice
- Put all ingredients, except lime juice, in a small saucepan over low heat. Add water and whisk until mixture is smooth. Remove from heat and stir in lime juice until well combined. Makes ⅔ cup. Can be stored in container in refrigerator for 2-3 days or freeze.
Oh, the joy of brussels sprouts! These tasty mini-cabbages are adored, and yet so despised. They clearly don’t get the respect they deserve! I must admit, I didn’t love brussels sprouts for decades until the right preparation was served to me in a small, authentic Asian restaurant in New York City’s China Town several years ago. From that day forward, I vowed to convert my family into brussels-lovers. The begging and pleading finally convinced them to give it a try. Are brussels an acquired taste? I do believe it takes a few bites to appreciate these babies. I love this recipe because while caramelized the brussels still have a nice kick — sweet and fiery at the same time! Roasted in the oven, pan fried, or uncooked shaved and tossed in a salad, they are versatile, healthy, and loaded with nutrients!
- 1 pound fresh brussels sprouts
- 2 tablespoons canola oil
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon sambal oelek (red chili paste)
- 2 tablespoons fresh squeezed lemon juice
- 2 garlic cloves, crushed
- Pinch black pepper
- Preheat oven to 400 degrees. Wash brussels sprouts and thoroughly dry on a towel or paper towel. Cut brussels sprouts in half making sure to remove the thick bottom first. Spread out on a large baking sheet and drizzle with oil. Thoroughly coat the brussels with oil so it's evenly distributed. Bake in oven for 25 minutes. Toss brussels halfway through to make sure both sides are cooked and browned.
- Place all other ingredients in a small saucepan. During last 10 minutes of cooking brussels sprouts, sauté sauce over medium heat to reduce and thicken.
- Remove brussels sprouts from oven when slightly charred and cooked through. Place in a large bowl and toss with sauce. Serve immediately.
Adapted from: The Baker Mama
Use this sauce to cook with chicken, seafood, pork, or pour it over rice!
- 1 tablespoon canola oil
- 1 large shallot, chopped
- 1 tablespoon garlic, chopped
- ½ teaspoon cayenne pepper
- 1 tablespoon curry powder
- 1 cup unsweetened coconut milk (stirred well)
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon sugar
- Chopped fresh cilantro
- In a wok or skillet, heat the oil on medium-high heat. Add shallots and garlic, sauté for 1 minute until fragrant. Add cayenne pepper and curry powder to combine for 10 seconds. Add coconut milk, soy sauce, fish sauce, lime juice, and sugar. Bring to a boil and simmer for 5 minutes until sauce thickens. Stir in chopped cilantro right before serving.