About this Recipe
Peanut sauce is used in Indonesian cooking as well as other cultures. There are many variations to the recipe. The recipe we are sharing is one that we have adapted to ingredients that we personally use in our kitchen. One of the main ingredients that we have discovered is called Coconut Sauce, Natural Soy Sauce alternative. This product is similar in flavor to soy sauce, but if you are looking to move away from the traditional soy sauces that contain MSG, this is an organic product that is gluten free, that is non-GMO, and is made with organic coconut sap and sea salt. This organic coconut sauce is a savoury sauce that you can enhance soups and marinades or serve with sushi.
1. We used a natural dry roasted peanut for the recipe. Dry roasted peanuts are less oily than roasted peanuts.
2. You can purchase small cans of coconut milk, the 160ml size is the perfect amount for this recipe.
3. We used the crystallized ginger chunks in the recipe and chopped the pieces very small. This gave a sweeter flavor to the sauce than if you used raw ginger. The original recipe did call for raw ginger and you can use that if you prefer. It will give a stronger ginger flavor to the peanut sauce.
4. We did not have access to the fresh lemongrass the day we made this sauce so we substituted the Young Living Lemongrass essential oil. We felt good about using the Young Living oil in the recipe because we are comfortable with the pure quality of this companies oils. We would not suggest using just any essential oils out there for consumption as many oils are not pure.
5. Sweet onion is a must in the recipe. This onion is not really cooked during the two minute heating process so if you put a regular cooking onion the flavor will be too strong.
6. The cold peanut sauce is also delicious with celery sticks and on crackers or bread.
1 clove garlic (minced)
1/4 cup finely chopped sweet onion (Walla Walla is a good choice, be sure to choose a sweet onion variety)
3/4 cup dry roasted peanuts (chopped into small bits)
1/4 cup crystallized ginger chunks (cut into very small pieces)
1 lime - squeeze the juice from half of it and use the rest as wedges to serve
1 teaspoon grapeseed oil or sesame oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons cane sugar
4 drops Young Living Lemongrass essential oil Or a 1-inch piece of fresh lemongrass finely sliced
4 Tablespoons Organic Coconut Sauce Natural Soy Sauce Alternative
160ml coconut milk
3/4 cup natural peanut butter
1/4 cup water
300 grams green beans (topped and tailed)
Garnish: 1/2 cup shredded coconut for sprinkling on top
lime wedges for garnish
1. Prepare all the ingredients. Mince the garlic and chop the onion into small pieces.
2. Use a blender (we used the Magic Bullet) to chop the peanuts into small pieces. Be careful not to make them too small or turn them into a mushy consistency.
3. Cut the ginger into very small pieces.
4. Cut the lime in half lengthwise and squeeze the juice from half the lime and put into a small container. Cut the remaining half into thin wedges.
5. In a small mixing bowl stir together the oil, peanuts, garlic, cane sugar, lemongrass oil, pepper, salt, and lime juice until well combined. Add the chopped ginger and stir in.
6. In a saucepan on the stove top combine the coconut milk with the coconut soy sauce alternative and the peanut butter. Heat over medium low, stirring to combine. Add the peanut mixture, water and onions and cook over low heat for 2 minutes. Shut off and remove from the heat.
7. To cook the green beans: Bring a saucepan of water to boiling point. Add the prepared green beans and cook for 4 minutes. Shut off and drain.
8. The sauce and green beans can be eaten warm and served with brown rice or other food of your choice OR it can be served cold as a green bean salad. The shredded coconut is a very nice compliment in texture and taste to the dish.
9. Keep peanut sauce in a sealed container in the refrigerator.
Here is some interesting information about peanuts.
- Did you know that peanuts are not a nut but rather they are a legume that has both a great taste and are nutritional.
- In North American top peanut growing states are Georgia, Texas and Alabama. Canada is one of the largest importers of peanuts as the climate is too cold in Canada to effectively grown peanuts.
- Natural peanut butter has only peanuts in it or you can also have a natural peanut butter that is salted. You should always refrigerate peanut butter once it has been opened. Refrigeration will give it a longer shelf life. You can smell when peanut butter has gone off as the peanuts will smell rancid. If peanut butter smells off or has mold on it you should discard it.
- Watch the labels when you purchase peanut butter and choose ones that have no preservatives, artificial flavors or colors if you are looking for the healthiest alternative.
These are examples of processed peanut butter labels which if you are looking to form non-processed food eating habits should be avoided:
INGREDIENTS: ROASTED PEANUTS, SUGAR, HYDROGENATED VEGETABLE OILS (COTTONSEED, SOYBEAN AND RAPESEED) TO PREVENT SEPARATION, SALT
Low Fat Version: INGREDIENTS: ROASTED PEANUTS, CORN SYRUP SOLIDS, SUGAR, SOY PROTEIN, SALT, HYDROGENATED VEGETABLE OILS (COTTONSEED, SOYBEAN AND RAPESEED) TO PREVENT SEPARATION, MONO AND DIGLYCERIDES, MINERALS (MAGNESIUM OXIDE, ZINC OXIDE, FERRIC ORTHOPHOSPHATE, COPPER SULFATE), VITAMINS (NIACINAMIDE, PYRIDOXIDE HYDROCHLORIDE, FOLIC ADIC).
Peanut butter is a good source of protein and for many people that are vegetarian is a staple. Natural good peanut butter has minerals and vitamins such as Vitamins E and B. It is also a fiber food plus it offers the body iron, potassium and iron.