| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Chinese |
Cklive01 |
1 |
servings |
INGREDIENTS
| 1 |
|
Half-inch-thick slice fresh ginger; peeled, halved |
| 8 |
|
Garlic cloves; peeled |
| 1 |
ts |
Hot chile paste; or more to taste |
| 1/2 |
c |
Smooth peanut butter; more if necessary |
| 1/4 |
c |
Soy sauce |
| 3 1/2 |
tb |
Sugar |
| 3 1/2 |
tb |
Chinese black vinegar |
|
|
(or use Worcestershire sauce) |
| 3 |
tb |
Toasted sesame oil |
| 5 |
tb |
Chinese Chicken Broth or water; more if necessary |
INSTRUCTIONS
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. This
recipe yields 1 3/4 cups.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD
NETWORK - (Show # CL-8812 broadcast 02-03-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
08-12-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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