| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Chinese, Sauces |
1 |
Cups |
INGREDIENTS
| 1 |
c |
Peanut butter |
| 1/4 |
c |
Soy sauce |
| 1/4 |
c |
Asian sesame oil |
| 3 |
tb |
Rice vinegar (not seasoned) |
| 2 |
tb |
Finely chopped garlic |
| 2 |
tb |
Grated peeled fresh gingerroot |
| 1 1/2 |
ts |
Asian chili paste or 1 ts dried hot red pepper flakes, or to taste |
| 1 |
tb |
Hoisin sauce or to taste |
| 1 1/2 |
tb |
Fresh lime juice |
| 3/4 |
c |
Water |
INSTRUCTIONS
In a blender or food processor blend all ingredients together with salt to
taste until smooth. Transfer sauce to a jar with a tight fitting lid. Sauce
keeps, covered, and chilled, 1 week.
Appeared in the Dec 1994 issue of Gourmet magazine. Submitted By ERIC HUNT
<EHUNT@BSC835.BSC.EDU> On THU, 19 JAN 95 172313 CST
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”