This delicious sauce is perfect for grilled chicken, pot stickers, spring rolls or sautéed vegetables. Infused with antioxidants and anti-inflammatory herbs, this sauce from Marwan Sabbagh, MD, Director of Cleveland Clinic Lou Ruvo Center for Brain Health, is a great addition to many plates.
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2 teaspoons vegetable oil
2 teaspoons peeled, chopped fresh ginger
2 teaspoons chopped garlic
1½ tablespoon chopped green onions, white and green parts
⅓ cup creamy peanut butter
1 teaspoon Asian chile paste (such as sambal)
1 tablespoon rice vinegar
2 tablespoons soy sauce
⅔ cup light coconut milk
- Heat the oil in a medium skillet over medium heat.
- Add the ginger, garlic and green onions and cook, stirring till fragrant, about 1 minute, taking care not to brown the garlic.
- Add the peanut butter and chile paste and whisk until smooth.
- Add the rice vinegar, soy sauce, coconut milk, and whisk well.
- Use right away at room temperature.
Nutrition Information (per serving)
Makes 8 (2 tablespoons) servings
Total fat: 10g
Saturated fat: 2g
Trans fat: 0g
Total Carbohydrate: 4g
Source: The Alzheimer’s Prevention Cookbook: 100 Recipes to Boost Brain Health (© 2012 Ten Speed Press)