Peanut-Hoisin Sauce
By Mary McDougall
This is a higher-fat choice because of the peanut butter. However, at the McDougall Program, we use PB2, which is a lower fat option than regular peanut butter.
Serves: Makes 1 cup
Prep Time: 10 min
Cook Time: 10 min
Ingredients
1/2 Cup
Natural chunky peanut butter
1/2 Cup
Water
2 Tbsp
Hoisin sauce
1 Tbsp
Soy sauce
1/2 Tbsp
Agave nectar
2 Tsp
Chili garlic sauce
2 Tsp
Tomato paste
1 Tsp
Lime juice
1/2 Tsp
Fresh grated ginger
Directions
1
Place all ingredients in a food processor and process briefly until well combined but not smooth. Pour into a covered container and refrigerate until ready to use. May be heated before serving, if desired.
2
Serve over grain or noodle dishes, or as a topping for potatoes or vegetables.
Hints: PB2, by Bell Plantation is basically powdered peanut butter, with 85% of the fat removed. You mix it with water and use as you would regular peanut butter. You can’t tell the difference.
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