| 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 |
tb |
Granulated sugar |
| 1/3 |
c |
Soy sauce |
| 1/3 |
c |
Rice vinegar |
| 1 1/2 |
tb |
Hot chili oil |
| 1 1/2 |
ts |
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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