Spicy Peanut Sauce

I got hooked on potstickers with spicy peanut sauce while living in New York City,ordering them nearly every night from a small Asian restaurant near my apartment on 64th and 1st. They were redolent of all things flavorful and exotic. It was hard to make it up the four flights of stairs, hoping they would stay hot until I could open the carton and wield my chopsticks.
At the time, I was taking care of Papa Jo Jones, the original Basie drummer, and working for a jazz booking agency from 10 to 6. Papa's wants were simple --- a chicken leg, mashed potatoes and peas every night, with a pint of Hennessy and Jo Turner singing "Flip, Flop or Fly" on the record player.
Since leaving New York, I have tried to duplicate that potsticker recipe. I think I finally have it right.
My niece came to stay overnight following a job training in Portland. Teacher positions are scarce, and she was recently hired as a drug and alcohol prevention specialist. As a treat for her brother and housemates back in Baker City, she bought two orders of pho, one vegetarian, from a Portland restaurant. They were stashed in the refrigerator overnight, then packed on ice in an insulated bag for the long trip home. There is no pho in Baker City, nor is there any in this stretch of the Columbia Gorge. There is a dearth of pho, or Vietnamese, Thai or Chinese food, for that matter, between Camas and Hood River.
Realizing Missy's love of Asian cuisine, I decided to serve her my version of Potstickers in Spicy Peanut Sauce with Vegetables. It was a good call; the chili in the slow cooker wasn't nearly done.
For some reason, the grocery store in Stevenson often has discounted wonton wrappers in the vegetable department. I make potstickers, filling them with minced chicken breast, black bean/garlic paste, ginger and sesame oil. If I don't have wrappers or the time, the easy version is made with frozen chicken potstickers from Grocery Outlet in Camas($5.99). They are a freezer staple, acceptable for Mom's diet because they are low in fat. I make her version with low-fat peanut butter from Trader Joe's and erythritol or xylitol for a touch of sweetness. I discard the annoying flavor packets that come in the bag of frozen potstickers and make my own flavor accompaniments.

Here's my version of Spicy Peanut Sauce:

In a heavy saucepan, heat one can of low-salt chicken broth.
Add:
2 cloves garlic, minced
2 tsp. grated fresh ginger (I keep it in the freezer and scrape it with a serrated knife)
the white part of 2 green onions, chopped; reserve the green tops
1 tsp. sesame oil
1 tsp. fish sauce
2 tsp. rice wine vinegar
1 tsp. soy sauce
1 tsp. sugar
2 T. chunky old-fashioned peanut butter --- I delve into the jar to avoid the peanut oil at the top and do not add it until the vegetables are nearly cooked.

Use one of these combinations for heat and savor:
1/2 tsp. dried chili flakes, added near the end of cooking
or 2 T. sweet chili sauce (in which case omit the sugar)
or 1 or 2 T. Sriracha

Vegetables:
1 carrot, julienned or coarsely grated, plus 1 medium or 2 small baby bok choy. Chop the white part and reserve the leafy parts for later in the cooking.
In my forays into Portland or Vancouver, I can find gai lan or broccoli rabe. Use 4-5 stems, chopped, instead of bok choy.
Other vegetable possibilities:
3-4 spears asparagus, chopped
Or add the quick and available vegetable version, 1/2 a package of frozen stir fry vegetables with asparagus or sugar pod peas.

Other options: 3-4 small whole dried shiitakes, soaked briefly (save the liquid to add to the sauce and chop the whole mushrooms once they are reconstituted, removing the stems. Or use a small handful of dried sliced shiitakes.)
2 T. coconut milk powder/3 T. low-fat coconut milk, avoiding the cream at the top.
2-3 Thai basil leaves; chiffonade.

To the heated broth and other ingredients, add 6-8 chicken potstickers. If they are frozen, add straight out of the freezer and simmer. Add the peanut butter toward the end of cooking while incorporating any reserved green leaves, stirring until a sauce is formed. Adjust the thickness with broth and check seasonings for heat and balance. Serve immediately in large shallow bowls with chopped green onion tops as garnish.

Other versions to use with the peanut sauce:
Instead of potstickers, briefly soak a handful of rice noodles or bean thread and add to the sauce after the vegetables have been cooking.
For a bigger batch to serve four or more people, use a large carton of broth instead of a can and double the other ingredients.