Ingredients:

  • 0.5 cup natural creamy peanut butter
  • 0.33 cup hoisin sauce
  • 0.5 cup water or low-sodium vegetable broth
  • 2 cloves garlic, minced
  • 1 tbsp rice vinegar
  • 1 tsp sambal oelek or sriracha
  • 1 tsp neutral oil

Instructions:

  1. Add 1 tsp neutral oil and 2 cloves of minced garlic to a small saucepan. Turn the heat to medium low. Sizzle the garlic for 1 minute until fragrant but still pale. Note: Don't let it brown or it will taste bitter.
  2. Pour in 0.5 cup water or low sodium vegetable broth. Whisk gently to combine with the garlic oil.
  3. Whisk in 0.33 cup hoisin sauce. Stir until the liquid turns a dark, uniform brown.
  4. Add 0.5 cup natural creamy peanut butter to the center of the pan. Let it sit for 30 seconds to soften.
  5. Using your whisk, start in the center and work outward. Whisk vigorously until the peanut butter fully disappears into the liquid.
  6. Stir in 1 tbsp rice vinegar and 1 tsp sambal oelek. This adds the necessary acid and heat to cut the sweetness.
  7. Continue to cook over low heat for 2-3 minutes. The sauce is ready when it coats the spoon and looks glossy.
  8. Remove from heat. The sauce will thicken as it cools. If it becomes too stiff, whisk in 1 teaspoon of warm water.