| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Asian | Post3 | 1 | servings |
INGREDIENTS
| 1 | c | Crunchy peanut butter |
| 1/4 | c | Fresh lime juice |
| 1/2 | c | Coconut milk |
| 2 | tb | Sweet soy sauce |
| 1 | tb | Sriracha chili sauce |
| 1 | ts | Dark sesame oil |
| 1 1/2 | ts | Minced garlic |
| 1 | Piece Fresh ginger – (1"); peeled, grated | |
| 2 | tb | Minced fresh cilantro |
| 4 | md | Green onions; finely chopped |
INSTRUCTIONS
Combine ingredients; mix well. Transfer to a microwavable bowl and heat on high for 2 to 3 minutes, until warm; stir well. Do not let boil. Yield: About 3 cups Comments: Sauce can be refrigerated for several days or frozen. Use leftovers with grilled pork chops or pork tenderloin or as a sauce for Asian noodle dishes and stir-fries. To thin sauce, add a little more coconut milk. Recipe Source: St. Louis Post-Dispatch - 11-02-1998 From Mcmurphy's Grill Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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