Submitted by Jennifer Salter on

Here are my current favourite sauces to add to stir-frys. I generally use broccoli, mushrooms, kale, smoked tofu, and broad rice vermicelli. Both of these sauces make amazing dishes. Enjoy! Sichuan Peanut Sauce
- 1/2 cup natural peanut butter
- 1/3 cup warm water
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 1 tbsp dark sesame oil
- 1 tbsp Thai Kitchen red chili paste
- 1 tbsp honey, optional
Whisk all ingredients and add to stir fried veggies, noodles or rice Thai Curry Paste
- 1/4 cup chopped scallions
- 1/4 cup chopped fresh cilantro
- 2 tbsp minced garlic cloves
- 2 tbsp fresh ginger root
- 1 tbsp lime zest
- 1 tbsp brown sugar
- 1 tsp Thai Kitchen red curry paste
- 3 tbsp fresh lime juice
- 1 tbsp ground coriander
- 1 tsp tumeric
- 1/2 tsp salt
Blend ingredients with hand blender as smoothly as they will go. To make a sauce with the paste, mix with 1/2 can coconut milk (best to use the creamy part only). Add to veggies, noodles or rice.