| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
***to post, Condiments, Salads, Sauces, Vegetarian |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Garlic clove |
| 1 |
|
Chunk fresh ginger root; 2" chunk |
| 1/3 |
c |
Hot water |
| 1/2 |
c |
Unsalted peanut butter; nonhydrogenated |
| 2 |
tb |
Sweet white miso |
| 1 |
tb |
Soy sauce |
| 3 |
tb |
Fresh lime juice |
|
|
Chili oil; to taste |
INSTRUCTIONS
1. With the motor of the food processor running, pop the garlic and then
the ginger through the feed tube and continue to process until they are
finely chopped. Remove the lid, scrape down the work bowl, and add 1/3 cup
of water, the peanut butter, miso, and soy sauce. Blend until smooth.
2. Add the lime juice and a dash of chili oil (if using), and pulse a few
times to distribute. Thin with additional water, if you wish. Use
immediately or refrigerate for up to 5 days. Shake well before each use and
thin with extra lime juice or water if the mixture thickens on standing.
Makes about 1 1/4 cups.
REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@aol.com]
Recipe by: The New Soy Cookbook - Lorna Sass
Posted to EAT-LF Digest by KSBAUM@aol.com on Feb 3, 1999, converted by
MM_Buster v2.0l.
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