This is a "Splendid Table" recipe. It's quite good, especially so
with cold noodles tossed with a Tablespoon or two of Toasted Sesame
Oil, shredded carrots, cucumbers, radishes, and green onions. You
can add grilled chicken or pork, or virtually anything else you have on hand!
Chinese Peanut Dressing
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 Chicken Broth 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.
Enjoy!
Penny
At 11:15 PM 3/13/2011, you wrote:
Hi list,
First off, thanks to the lady who posted all those wonderful breakfast
suggestions and the website as well as those awesome sounding quiches; I'll
be trying those out!
I'm looking a recipe for these too sauces:
Honey garlic and Peanut sauce.
I know they're probably basic ones, but I'm no good at creating stuff by
trial and error.
Thanks for any suggestions.
Oh and by the way, the ginger mushroom sauce sounds awesome too, but it
didn't say how much ginger to add.
Kerry
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