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Chinese Peanut Sauce {Death Breath Variation}
- 1/2 cup peanut butter, preferably unsweetened
- 1/2 cup near-boiling water
- 2 Thbs soy sauce
- 2 Thbs sugar
- 5 or more large cloves of garlic,
annihilated as you please
- 2 inches ginger, put through garlic press or -- (2 to 3)
ginger grater
- 2 Tbs cilantro {fresh coriander}, chopped -- (2 to 3)
fine
- 1 tsp rice vinegar
- Cayenne or other chile to taste
This is easy. Mix the peanut butter {tahini also works well} with the
water until smooth, and add the rest of the ingredients in any order you
want. When it comes to the ginger, you want the juice more than the pulp,
and as much of it as you can get. Let it rest for a while to let flavours
blend - out in the room or in the fridge work equally well, although the
sauce is better at room temp or warmed.
This stuff is fantastic with spring rolls, pasta, on salads, with chicken
or other meats {real or fake, as your diet permits :)}, stir-fry... Ah,
heck, use your imagination. :)
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