Chinese Peanut Sauce Adapted from Mollie Katzen's New Moosewood Cookbook

One sauce many meals. This is a killer sauce. So simple and tasty, a little does a long way. Double the recipe and keep extra in the fridge to help you prepare a fast weeknight dinner after a hard day of training. See below for serving suggestions.

Approximately 10 minutes to prepare Makes 1 potent cup

Ingredients 1/2 cup peanut butter 1/2 cup hot water 2 tablespoons soy sauce 2 tablespoons sugar 1 - 3 cloves garlic, minced (amount to use depends on your tolerance for raw garlic) 1 teaspoon apple cider vinegar 2 tablespoons cilantro cayenne, to taste

Directions 1. Place peanut butter in a small bowl. Add the hot water and stir patiently with a small spoon or whisk until uniformly mixed. 2. Stir in the remaining ingredients and mix well. 3. If refrigerating, be sure to cover tightly. Let the sauce come to room temperature before serving.

Peanut sauce serving suggestions:  Dipping sauce for easy chicken satay or grilled chicken breast: https://www.jessicagavin.com/coconut-curry-chicken- satay-peanut-sauce/  Shred rotisserie or leftover chicken breast/thigh, fill lettuce leaves, rice or tortilla wraps, add salad veggies/cilantro and drizzle with peanut sauce and fresh lime juice.  Use as a sauce over pasta or a grain bowl, add beef, steamed broccoli, peas, sesame seeds  Baste beef, or salmon before grilling/baking  Use as a stir fry sauce for meat/tofu/veggies  Serve hot or cold alongside steamed or raw vegetables  A killer dressing for cabbage and/or kale slaw. Add extra lime juice and ginger for extra zip.