Thai Peanut Sauce

Although created to complement spring rolls, this recipe makes a light, low-calorie sauce for steamed vegetables and tofu. Or toss with rice noodles, or use as a salad dressing.
Keeps for a week in the fridge.

1 tablespoon vegetarian chicken-flavored stock powder
1/2 cup boiling water
1 cup rice vinegar*
1/3 cup sugar
1 lime leaf*
2 dried Chinese chili peppers*
1 teaspoon galanga powder*
1 tablespoon peanut oil
2 tablespoons crushed peanuts

(available in Asian markets)

In a small bowl, dissolve the 'chicken' powder in boiling water. (Or use 1/2 cup heated chicken stock.)
Add the other ingredients.
Refrigerate until ready to serve.

Recipe Summary:
Yield: 1 pint

Other recipes by White Rose Inns:
Fruit Stuffed Brie Wheel
Vegan Tofu Scramble
Shrimp Egg Foo Yum
Mediterranean Omelet
Tazmanian Toffee Crunch (Chocolate Almond Brittle)
Mocha Pecan Pie
Gingered Pineapple Salsa With Toasted Coconut
Fruit Vinaigrette
Mint Couscous
Chickpea Stew With Spinach And Tomatoes
Eggs Monterey
Easy Hollandaise Sauce
Apricot-ginger Sauce
Wisconsin Beer Cheese Soup
Caribbean Chocolate Bananas

Recipe Provided By:
White Rose Inns
Wisconsin Dells, WI

Wisconsin Dells Bed and Breakfast Inns