There is something so personal and meaningful about a handwritten recipe on an old fashioned notecard. While cleaning out a kitchen cabinet, I came across this ginger lemon peanut sauce recipe handwritten by my best friend Chelsea. I remember her being really animated with enthusiasm surrounding it’s deliciousness. “It’s soooo good Anna!” Between then and now, about five years have passed and within those five years Chelsea passed away at 26. Chelsea was one of those rare friends that you can only hope to find and hang onto in your life. A friend with whom you feel absolute comfort. We loved cozying up on the couch, watching reality TV and eating Thai takeout. Thai was our go-to, hence this recipe…
After all these years I had never made this Ginger Lemon Peanut Sauce. I whipped it up last week and it was so delicious. The recipe makes a TON but Ross and I literally downed it in two days. I even woke up craving it and ate it for breakfast.
To be honest, I have no idea where she found this recipe. I like to give credit where credit is due, but there was no indication on the index card, so I guess we will leave it at that. This Ginger Lemon Peanut Sauce has much more of a zesty kick to it than my Versatile Peanut Sauce.
The recipe calls for tamari instead of soy sauce. This is a bonus for anyone on a gluten-free diet, as one of the main differences between tamari and soy sauce is the wheat content.
Enjoy it with a generous mixture of bean sprouts, tofu, shredded carrots, broccoli and green onions on a bed of rice or rice noodles for a satisfying Thai dinner.
Ginger Lemon Peanut Sauce | Real. Simple. Vegan.
- 5 tsp minced garlic
- 1 inch ginger root peeled and finely grated
- 1 1/2 cups natural peanut butter
- 1/4-1/3 cup lemon juice
- 5 tbsp tamari
- 2 tbsp paprika
- 2 cups vegetable stock
- 1/2 tbsp cayenne pepper
Combine ingredients in sauce pan.
Whisk on low heat until melted and blended.
Remove from heat. Serve warm over a mixture of bean sprouts, broccoli, shredded carrots, tofu and green onions.