Food & Fellowship: Issue XXIII

Jan 12, 2021 | Community, Food & Fellowship, Green Acre Staff, News + Announcements

Welcome to FOOD & FELLOWSHIP: Old & New Recipes from the Green Acre Kitchen. Each week we will share three recipes, both old and new. When the day comes—and it will—that we can sit at a table and break bread together again, perhaps we will all have a few new dishes to share.

These three homemade Asian sauces are so much easier on the wallet than those from your local store and so simple to make. Deliciously sweet, tangy and spicy.

Thai Peanut Sauce     

Yields: 2 cups

Toss rice or soba noodles with this tasty sauce, add a protein of your choice and top with scallions, chopped peanuts or toasted sesame seeds

Food & Fellowship: Issue XXIII – Asian Style Sauces – Thai Peanut Sauce


½ cup peanut butter, good quality
⅓ cup tamari
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons sambal oelek or chili paste
2–3 tablespoons maple syrup or brown sugar
1 small knob of fresh ginger, peeled
1 clove garlic, peeled
¼ cup water


Blend all the sauce ingredients together in a blender or food processor until smooth and creamy. 

Teriyaki Sauce    

Yields: 1 cup

Traditional teriyaki sauce is usually a combination of soy sauce, mirin (rice wine), sugar and ginger. Garlic is frequently present in modern versions but was not used in the classic recipe. Teriyaki is actually refers to the cooking method where grilled or broiled food is coated with a shiny (tare) glaze. The recipe here substitutes rice wine vinegar for mirin. Written originally by Setsuko Yoshizuka. 

Food & Fellowship: Issue XXIII – Asian Style Sauces – Teriyaki Sauce


½ cup soy sauce
½ cup rice wine vinegar
2 tablespoons white sugar
1 teaspoon minced ginger
1 teaspoon minced garlic


In a medium hot skillet add all the ingredients and bring to a boil. Lower heat to medium and stir continuously until sauce reduces slightly. Remove from heat and allow to cool. Strain into a bowl. Refrigerate if not using. 

Vietnamese Dipping Sauce (Nuoc Cham)   

Yields: 1 cups

This is a quick and easy sauce for spring roll dipping. Using quality Vietnamese fish sauce is important (such as Red Boat, Three Crabs or Flying Lion). Vegan fish sauce can be found at your local Asian market or health food store

Food & Fellowship: Issue XXIII – Asian Style Sauces – Vietnamese Dipping Sauce (Nuoc Cham)


¼ cup fish sauce, vegan or regular
¼ cup sugar
⅓ cup water
2 tablespoons lime juice
2 teaspoons rice vinegar
1 clove garlic, minced
1 Thai chili pepper, small dice
1 tablespoon carrot, shredded
1 teaspoon chili garlic sauce


Whisk together all the ingredients except carrots. Stir in carrots right before serving.