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CHINESE PEANUT DRESSING
i used to have a favorite bottled brand, but now this wins.
1 half-inch thick slice of fresh ginger, peeled.
8 cloves of garlic, peeled
1 tsp hot chile paste
1/2 cup peanut butter
1/4 cup soy sauce
3.5 tbsp. sugar
3.5 tbsp. Chinese black vinegar (Worcestchire sauce is a fine
substitute.)
3 tbsp. toasted sesame oil
5 tbsp. broth (i usually use a veggie broth)
*Food process all ingredients together the sauce should wind
up about the consistency of heavy cream. If it’s not, adjust with
either more peanut butter or stock, as needed. This should keep
in the refrigerator for 2-3 weeks.
From Asian Noodles, 1997.
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