by Sagegreen
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Sagegreen's Notes:
Expand3-4 tablespoons chunky peanut butter Ask a question about this ingredient
1 tablespoon honey (acacia is lovely) Ask a question about this ingredient
2-3 tablespoons grapeseed oil Ask a question about this ingredient
1 tablespoon EVOO Ask a question about this ingredient
a few flakes of dried, red chili peppers (optional) Ask a question about this ingredient
1 teaspoon fresh ginger, grated Ask a question about this ingredient
1 tablespoon fish oil (or vegetarian fish oil) Ask a question about this ingredient
1 tablespoon rice wine vinegar Ask a question about this ingredient
1 tablespoon cane sugar Ask a question about this ingredient
8 key limes, juiced Ask a question about this ingredient
1 tablespoon fresh lemon juice Ask a question about this ingredient
1/4 cup Thai basil leaves, rolled and snipped Ask a question about this ingredient
10 mint leaves, rolled and snipped Ask a question about this ingredient
Add the honey to the peanut butter and mix. Add the oils, optional chili pepper flakes, and ginger to this.
Ask a question about this stepDissolve the sugar in the fish sauce before adding the vinegar, lime and lemon juice.
Ask a question about this stepCombine the vinegar citrus mix with the oil mix.
Ask a question about this stepAdd the basil and mint leaves. Serve with poultry, pork, tofu or salad.
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Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
may try this one