Anna's peanut sauce
A versatile and comforting sauce PROVIDED BY anna brones
This is one of Anna Brones' all-time favourite go-to recipes, a rendition off of the basic one published in her and Brendan Leonard’s book, Best Served Wild. It can be made in many different renditions and put it on top of a lot of different things. And yes, you can it directly from the pot with a spoon.
If you like to simplify the camp cooking experience, you can mix the soy sauce and sesame oil in a small, sealable bottle and take it with you. Unless you’re like her and enjoy having individual bottles of soy sauce and sesame oil on trail because they make pretty much anything taste good. Thanks umami!
You can simplify things even further by not doing the garlic and ginger, or using ground ginger instead. Chili powder or flakes make a flavourful addition as well.
• about two servings
PREP TIME / COOK TIME
• about 10 minutes
Medium pan, stove, spoon
• 1 clove garlic, finely chopped
• 1 tablespoon finely chopped ginger
• 1 tablespoon cooking oil (olive, coconut, safflower, etc)
• 4 teaspoons soy sauce
• 2 teaspoons sesame oil
• 1/4 cup peanut butter
• 2 to 4 tablespoons water
• optional chili flakes/powder/sauce
Place the chopped garlic, ginger and oil in a pan on medium heat, and sauté until the garlic starts to brown. Add in the soy sauce, sesame oil and peanut butter and stir until the peanut butter starts to soften. Add in the water and then mix together until you get the desired consistency. Note that while it may look watery at first, it thickens as it heats up. Enjoy the sauce over noodles, fried veggies and your favourite protein, or whatever else you find in your panniers that needs extra flavour.