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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Ingredients

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

Directions:

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.