Total Time
5mins
Prep 2 mins
Cook 3 mins

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 Nutrition

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.

Reviews

(2)
Most Helpful

this was really good. i actually had no constarch and took a risk and used w/w flour(thats all i had). it still turned out wonderfull. thanks for posting!

integrity1st November 15, 2004

Personally I loved this recipe and will have fun playing around with it. I used the cornstarch last night, but next time I'll try with peanut butter instead. Also, I thought "what the heck" and used basalmic vinegar; I wouldn't recommend it and will use something different next time.

Rev. Roy March 29, 2004

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