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Friday, September 4, 2009

[Healthy_Recipes_For_Diabetic_Friends] Sichuan Spicy Peanut Sauce - 7g carbs; 2g fiber

* Exported from MasterCook *

Sichuan Spicy Peanut Sauce

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup unsweetened peanut butter
1/2 cup warm water
1 teaspoon cayenne pepper
1/4 cup cider vinegar
2 tablespoons soy sauce
1 large garlic clove -- finely chopped
3 (to 4) scallions -- finely chopped

In a medium-size bowl, combine the peanut butter and warm water, and whisk until well blended and smooth. Stir in the cayenne, then stir in the vinegar and soy sauce. Stir in the garlic and scallions.

If you are serving over noodles (Sichuan-style), you might want to thin the sauce even more, and add a little more cayenne. But if you are using it as dip for bread, you won't want it any thinner than this. The sauce gets thicker as it sits, much thicker if refrigerated. You may need to thin it by blending in a little warm water when you take it from the refrigerator. This is a good keeper in the refrigerator, but if you plan to make it ahead, don't add the garlic and scallions until just before you serve the sauce.

This recipe can be doubled or tripled, but increase the garlic and scallions by a lesser proportion.

Makes 1 1/4 cups of sauce.

This sauce is one of the best all-around accompaniments for flatbreads that we know of. It is traditionally served over cold wheat flour noodles, and is a great dip for uncooked vegetables like broccoli, cauliflower, and carrot sticks. It's excellent for parties, and for kids; it keeps well in the refrigerator, and it is very simple to prepare.

When you make the sauce, it will be thin, but as it sits (especially if kept in the refrigerator), it will again become almost as thick as the peanut butter you began with - a reminder of just how much oil is in peanut butter.

Cuisine:
"Chinese"
Source:
"Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford and Naomi Duguid, William Morrow, 1995"
S(Formatted by Chupa Babi):
"Sept 2009"
Yield:
"1 1/4 cups"
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Per Serving (excluding unknown items): 163 Calories; 13g Fat (67.3% calories from fat); 7g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 534mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0