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Plan Z Phase: This is a Z2 (ZReduction) and a Zola To GO! recipe. I have been on an Asian kick this ZReduction. I don’t know what’s gotten into me but it has inspired several new dishes. This mustard sauce served with grilled Chinese Eggplant is to die for. Big YUM! And so easy! See below for more inspiration ideas too.

This dish starts off with a traditional Nam Prik sauce and then I went from there… nam prik is the traditional table sauce in Thai cooking.

Servings: 2 Tbl per person during Z2 (ZReduction), unlimited portions during Z3 (ZReboot)

Ingredients:

• 4 garlic cloves, minced (jar garlic will work)
• ½ tsp or to taste of dried red chili pepper flakes
• 2 Tbl of fresh lime juice
• 1 Tbl of fish sauce (nam pla). The fish sauce you buy might list a bit of sugar as an ingredient. In this case the amount you are going to use is negligible.
• 1 medium Serrano pepper. Just take off the stem and you’ll use the whole pepper.
• ½ tsp of Truvia
• 1/3 – ½ cup of Dijon mustard (no sugar)

Instructions:

Put this all in a small blender. Whiz until blended. The longer it sits the hotter (spicier) it will get

Inspiration ideas:

• You can use this on grilled fish or chicken as a sauce/mop for the barbecue.
• You can lightly oil and grill segments of Chinese eggplant and use this as a dipping sauce
• And if you’re really feeling crazy this would make a VERY flavor-filled dressing. Stirring this into cabbage would make a mean Asian coleslaw.

Enjoy!

Cheers,