CHINESE PEANUT DRESSING
Source of Recipe
Unknown
1-1/2-inch-thick slice fresh ginger, peeled and sliced in half
8 cloves garlic, peeled
1 teaspoon hot chili paste, or more to taste
1/2 cup smooth peanut butter, or more if necessary
1/4 cup soy sauce
3-1/2 tablespoons sugar
3-1/2 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 ginger and garlic. Add remaining ingredients in the order listed and process until smooth.
Dressing should be the consistency of heavy cream. If too thick, add more broth or water; if too thin, add more peanut butter.
Refrigerated, in a covered container, the dressing will keep 2-3 weeks.
Nutritional information (per tablespoon): 50 calories, 3.8 gm fat (0.6 gm saturated fat), 0 mg cholesterol, 199 mg sodium
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