This is one of my staple recipes, and after pouring it on some noodles and veggies, taking it for lunch, and having my office-mate comment on its delicious smell for the n
th day in a row, it occurred to me that other people might enjoy it too.
It comes from the excellent, mostly-vegetarian cookbook of the mostly-vegetarian restaurant ReBar in Victoria, British Columbia, Canada:
Audrey Alsterberg and Wanda Urbanowicz, ReBar: Modern Food Cookbook
(Victoria, BC, 2001), p. 40.
The sauce is vegetarian, easily made vegan, potentially gluten-free with gluten-free soy sauce and, if you have some kind of kitchen appliance with whirling blades (a blender by preference, but a hand/immersion blender or food processor would probably also work), takes very little chopping or mixing. It's also possible to mix it up by hand, but that requires a lot more careful mincing of things.( Ingredients (in imperial and metric volume units) )( Directions )
My favorite way to eat this is mixed into rice noodles and stir-fried or steamed vegetables. I usually toss the cooked noodles and vegetables in the sauce. The heat neutralizes the pungency of the garlic, although the sauce doesn't need to be cooked at all. It's also a delicious sauce for wraps!