* Exported from MasterCook * Chinese Peanut Dressing Recipe By : Asian Noodles by Nina Simonds, 1997 Serving Size : 0 Preparation Time :0:00 Categories : Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 sl Fresh ginger -- peeled, sliced - in half (1/2"-thick) 8 cl Garlic -- peeled 1 ts Hot chile paste -- - or more to taste 1/2 c Smooth peanut butter -- - more as needed 1/4 c Soy sauce 3 1/2 tb Sugar 3 1/2 tb Chinese black vinegar or - Worcestershire sauce 3 tb Toasted sesame oil 5 tb Chicken broth or water -- - more as needed 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. Yield: 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. Recipe FROM: The Atlantic Monthly Formatted by: Barb at PK 1998 - - - - - - - - - - - - - - - - - -