This is a fabulous sauce to keep on hand!
Penny
Chinese Peanut Dressing
From Lynn Rosetta Casper: The Splendid Table
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-everything dipping
sauce.
1 one-half inch thick slice fresh ginger, peeled and sliced in half
8 cloves garlic, peeled
1 teaspoon hot chile paste, or more to taste
One-half cup smooth peanut butter, or more to taste
One-fourth cup soy sauce
3 and one-half tablespoons sugar
3 and one-half tablespoons Chinese black vinegar or Worcestershire sauce
3 tablespoons toasted sesame oil
5 tablespoons Chinese Chicken Broth (page 53) or water, or more if necessary
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.
Recipe Box Home
At 01:55 PM 2/1/2010, you wrote:
I am looking for all kinds of recipes for Chinese food. If anyone
has any, please post. Thanks, Kerry
Kerry says: "You can easily judge the character of a man by how he
treats those who can do nothing for him."
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