Indonesian Peanut Sauce for Vegetables
Stir together thoroughly:
2Tablespoon Soy Sauce
2Tablespoon Rice Vinegar
2 teaspoons Dark Sesame Oil
1/2 teaspoon ground ginger
2 Tablespoon Peanut Butter – a little more as needed
1 teaspoon garlic
1/2 teaspoon to 1 teaspoon curry powder (I use less if hot, more if my homemade no-heat type)
1 Tablespoon Water (or as needed to thin sauce)
Steam 2 (12 oz) bags California Veggies (or 1 1/2 pounds of a blend of Sliced Carrots with Broccoli & Cauliflower) .
Toss with sauce.
Serve room temperature or chilled.