Contributed by Lisa/Urban Harvest

This sauce is also delicious served over other types of steamed greens, rice or rice noodle dishes, or stir fries. It makes a delicious sauce for veggie wraps, and it can even be used as a dip for raw veggies! (In the case of the veggie dip, I would recommend adding a little plain yogurt for consistency.)

Ingredients

2 Tbsp olive or peanut oil
1/2 onion, minced
1 large (or 2-3 small) clove garlic, minced
1 tsp chili powder
1 tsp grated fresh ginger
1/2 tsp dried chili flakes
1-2 Tbsp tamari or soy sauce
1 Tbsp rice vinegar
Juice of 1 small lemon
3/4-1 cup peanuts (look for organic if possible, as conventional peanuts are generally subjected to large amounts of chemical pesticides!)
Water, for thinning

Instructions

Roast peanuts in a dry frying pan or toaster oven, just until they are fragrant. This step is optional, but it does enhance the flavour in a pleasing way.

Heat 1 Tbsp of the oil in a small frying pan. When hot, add onions and saute 1-2 min, until translucent. Add ginger, chili powder, chili flakes, and garlic, and saute 2 min more. Remove from heat and let cool slightly.

Combine all ingredients in a blender, and blend until smooth, adding water or stock until smooth and sauce-like.

Re-heat the sauce, if desired, and serve over steamed broccoli (Steam broccoli just until it turns bright green and is tender-crisp.)

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