| 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.
A Message from our Provider:
“Are you wrinkled with burden? Come to the church for a face-lift.”