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Chinese Peanut Dressing
Recipe By : Asian Noodles, by Nina Simonds
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 slice fresh ginger -- peeled and sliced
-- in half
-- (1/2-inch-thick)
8 cloves garlic -- peeled
1 teaspoon hot chile paste -- or more to taste
1/2 cup smooth peanut butter -- or more if
-- necessary
1/4 cup soy sauce
3 1/2 tablespoons sugar
3 1/2 tablespoons chinese black vinegar -- or worcestershire
-- sauce
3 tablespoons toasted sesame oil
5 tablespoons chicken broth -- or
water -- or more if
-- necessary
In a food processor fitted with the metal blade or in a blender, finely
chop the ginger and garlic. Add the remaining ingredients in the order
listed and process until smooth. The dressing should be the consistency
of heavy cream. If it is too thick, add more water or chicken broth; if
too thin, add more peanut butter. Refrigerated, in a covered container,
the dressing will keep for 2 to 3 weeks.
Makes about 1 3/4 cups
Notes: My refrigerator would seem empty without a batch of this
all-purpose peanut butter-based sauce. I serve it with vegetable and
noodle salads, and as a go-with-anything dipping sauce. Copyright ©
1997 by Corby Kummer. Recipes from Asian Noodles by Nina Simonds.
Hearst Books: New York, New York 1997. 131 pp. ISBN: 0-688-13134-4.
$21.00. Copyright © 1997 by Nina Simonds.
The Atlantic Monthly
http://www.theatlantic.com/atlantic/unbound/corby/cklist.htm
MC formatted using MC Buster 2.0f & SNT by Barb at PK on 6/1/98
By Barb at PK on May 31, 1998.
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