In a saucepan, whisk together to blend:
– 3 1/2 T. low-sodium TAMARI (or soy sauce)
– 2 T. PEANUT BUTTER (or almond butter)
– 1 T. HONEY
– 2 tsp. RICE VINEGAR
– 1/8 tsp. HARISSA paste (or another type of hot sauce)
– 1/8 tsp. BLACK PEPPER
– 4 T. WATER *
*
For a thicker sauce, in a small bowl mix together 1 scant tsp. of cornstarch
with the water before adding it to the rest
of the ingredients.
On low-medium heat, stir the sauce for a few minutes, until it starts to thicken. Carefully add a small bit of water (i.e. a tsp. at a time) if it needs thinning out. But don't add too much, or it will reduce the intensity of flavour and also thin it out too much.
An alternative to heating it in the pot: you can add a portion of the unheated sauce directly into a pan of a heated dish and it will thicken quickly. For example, in a stir fry, when it's nearly finished cooking. Move the veggies aside, so there is a small area of pan that is cleared. Add the sauce to the cleared area, and stir the sauce while it heats up and thickens. Then blend the sauce into the veggies or serve slightly separated from the veggies.
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