Sauces and Dressings
Asian Peanut Sauce
Makes about 1¾ cups
Asian Peanut Sauce
Makes about 1¾ cups
Any type of peanut butter will work for this recipe – natural, or processed; creamy or chunky.Use your favorite!
Ingrédients
- 11½-inch x 1-inch piece fresh ginger, peeled and sliced
- 3garlic cloves, peeled
- ½cup chicken stock/broth, reduced sodium
- 1⁄3cup soy sauce, reduced sodium
- ¼cup sesame oil
- 2tablespoons rice vinegar
- ½teaspoon fresh lime juice
- 1 to 2tablespoons fresh cilantro
- 1½tablespoons granulated sugar
- ½cup peanut butter, creamy or chunky
- 2 to 4drops Asian chili oil (add to taste)
Preparation
- 1. Put the ginger and garlic in the work bowl of a food processor fitted with the metal chop- ping blade. Process to chop, stopping to scrape down the sides of the bowl as needed. Add the remaining ingredients, except for the chili oil. Process for 20 to 30 seconds to combine, again stopping as needed to scrape down the sides of the bowl.
- 2. Add the chili oil to taste, and process for an additional 5 seconds to combine.
- 3. This may be used immediately, or stored in the refrigerator for up to 5 days. Bring to room temperature and stir well before using.
