I was recently inspired to make a dish based on Coach Nicole's Tasty Peanut Sauce. I didn't have any garlic or ginger and I modified the preparation but it turned out really good. I would like to try it with the garlic and ginger next time.
I used water, smooth peanut butter (crunchy would be good too), double fermented soy sauce, and ginger powder. Just because those are the things I had without any additional schlepping.
I warmed this all up in a very small sauce pan and whisked it until it was the consistency I wanted. Next, I adjusted the soy sauce and ginger powder to taste. If I were to do the minced garlic, I would saute that up first to take the sting out, then proceed with the rest of the ingredients.
Meanwhile, I cooked some whole wheat angel hair pasta and a bag of frozen edamame. Drained both separately and combined in a large serving dish and drizzled the peanut sauce over it.
Super yum+Kid tested and approved= big thumbs up.
May I suggest 2 ounces of Malbec? It paired quite well. Malbec is funny that way.
May I also suggest a leisurely doggie sunset walk after to settle the belly?