Wednesday, August 8, 2012

Chia Seeded Asian Dipping Sauce

I've been adding chia seeds to anything I possibly can. With their slightly nutty texture and blissful nutritional value (about 3 times the omega-3 fatty acids as ground flax seeds), they are a dietitian's dream come true.  Except... it can be tricky finding recipes they work well in...other than on top of oatmeal.

I had just about stretched my limit with the smoothie, oatmeal, and toast addition. I needed something else to add these tiny black nubbins to. For dinner last night I had an Asian themed wrap with leftover tofu. Quick, relaxing, but it needed a sauce. 

Not a problem, asian sauce whipped up in 3 minutes flat. Too thin. Dang it. 

I didn't have any cornstarch and flour just seemed 'ugh, boring.' Chia seeds do thicken, kind of like ground flax seeds but offer a slight crunch (less than a seasame seed). Worth a try, right?? Ohhhh yes! So incredibly good. Sauce that stuck to the wrap when dipped and sent the taste buds soaring into Chinese American fusion.

PS: I apologize for the poor(er) quality mobile uploads...had to get this baby up!

Chia Seeded Asian Dipping Sauce
Serves 2, can be increased easily

1 tablespoon reduced sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon water
1-2 tablespoons peanut butter
1 garlic clove, minced or 1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1 teaspoon brown sugar
1 teaspoon chia seeds
dash of crushed red pepper flakes

1. Combine all ingredients in small bowl and stir together until blended.



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