*  Exported from  MasterCook  *

                        Chinese Peanut Dressing

Recipe By     : Asian Noodles by Nina Simonds, 1997
Serving Size  : 0    Preparation Time :0:00
Categories    : Dressings

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      sl            Fresh ginger -- peeled, sliced
                       - in half (1/2"-thick)
  8      cl            Garlic -- peeled
  1      ts            Hot chile paste --
                       - or more to taste
    1/2  c             Smooth peanut butter --
                       - more as needed
    1/4  c             Soy sauce
  3 1/2  tb            Sugar
  3 1/2  tb            Chinese black vinegar or
                       - Worcestershire sauce
  3      tb            Toasted sesame oil
  5      tb            Chicken broth or water --
                       - more as needed

In a food processor fitted with the metal blade or in a blender,
finely chop the ginger and garlic. Add the remaining ingredients in
the order listed and process until smooth. The dressing should be the
consistency of heavy cream. If it is too thick, add more water or
chicken broth; if too thin, add more peanut butter. Refrigerated, in
a covered container, the dressing will keep for 2 to 3 weeks.

Yield: 1-3/4 Cups

Notes:

My refrigerator would seem empty without a batch of this all-purpose
peanut butter-based sauce. I serve it with vegetable and noodle
salads, and as a go-with-anything dipping sauce.

Recipe FROM: The Atlantic Monthly

Formatted by: Barb at PK <[email protected]> 1998


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