Szechuan Almond Sauce

October 01, 2011 at 9:12 PM

Ingredients:

• 1-1/2 tbsp. minced ginger root (25 mL) or l tbsp. ground ginger (15 mL)
• 1 tbsp. minced garlic (15 mL)
• 1 tbsp. minced green onion (15 mL)
• 6 tbsp. creamy almond butter (90 mL)
• 2 tbsp. wheat-free Tamari soy sauce (30 mL)
• 1/4 cup red wine vinegar or lemon juice (60 mL)
• 1 tbsp. Chinese chili paste (15 mL) (optional) or
• 1/2 tsp. chili powder (2 mL)
• 2 tbsp. sesame oil (30 mL)
• 1 tbsp. flax seed oil (15 mL)
• 1 tsp. honey (5 mL)
• 1 tbsp. dry sherry (15 mL) (optional)
• 1 tsp. dry mustard (5 mL)
• 3/4 cup chicken or vegetable stock, MSG-free (185 mL)

Preparation:

• Combine all ingredients thoroughly in a blender. Place in a dark bottle to protect oils from excess light, and refrigerate.
• Take the sauce out about 10 minutes before you are ready to use it, then blend it again. The sauce must be at room temperature when tossed with the noodles or rice, otherwise, it will be too thick and will lose its creamy consistency.

Makes about 2-1/2 cups (625 mL).

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