*  Exported from  MasterCook  *
 
                          Chinese Peanut Dressing
 
 Recipe By     : Asian Noodles, by Nina Simonds
 Serving Size  : 0    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      slice         fresh ginger -- peeled and sliced
                         -- in half
                         -- (1/2-inch-thick)
    8      cloves        garlic -- peeled
    1      teaspoon      hot chile 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 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.
 
 Makes about 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.  Copyright ©
 1997 by Corby Kummer.  Recipes from Asian Noodles by Nina Simonds. 
 Hearst Books: New York, New York 1997.  131 pp.  ISBN: 0-688-13134-4. 
 $21.00.  Copyright © 1997 by Nina Simonds.
 
 The Atlantic Monthly
 http://www.theatlantic.com/atlantic/unbound/corby/cklist.htm
 
  MC formatted using MC Buster 2.0f & SNT by Barb at PK on 6/1/98
 
 By Barb at PK <abprice@wf.net> on May 31, 1998.
 
 
 
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