| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Vegetables | Thai | Sauces | 1 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 1/2 | c | Creamy peanut butter |
| 2 | Cloves garlic, minced | |
| 3 | T | Granulated sugar |
| 1/3 | c | Soy sauce |
| 1/3 | c | Rice vinegar |
| 1 1/2 | T | Hot chili oil |
| 1 1/2 | t | Minced fresh cilantro |
| 1 | pn | Dried red pepper flakes |
| Fresh vegetables for | ||
| dipping * |
INSTRUCTIONS
such as carrots, broccoli, bell peppers In a small mixing bowl, cream the peanut butter, garlic and sugar until well-blended. Add the soy sauce, vinegar, chili oil, cilantro and red pepper flakes; mix until blended. Chill for 1 to 2 hours or overnight to blend flavors. Serve with an assortment of fresh vegetables for dipping. Makes 1 1/4 cup. From Hall Street Bar & Grill, Beaverton. From the Oregonian FOODday, 1/5/93. Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 991
Calories From Fat: 517
Total Fat: 69.5g
Cholesterol: 0mg
Sodium: 3297.3mg
Potassium: 1761mg
Carbohydrates: 102.6g
Fiber: 8.7g
Sugar: 43.2g
Protein: 36.2g