- 1 tablespoon minced ginger
- 1/2 teaspoon minced garlic
- 1 tablespoon mirin (sweet rice wine)
- 1 - 1 1/2 tablespoons low sodium tamari or soy sauce
- 1 tablespoon rice vinegar
- 1 1/2 teaspoons red wine vinegar
- 1 tablespoon honey
- 1/4 teaspoon dried basil
- 1/2 teaspoon cracked Szechwan peppercorns (see Note)
- 1 tablespoon chunky peanut butter
- 1 tablespoon water
Companion recipe: Chicken Breasts with Peanut-Ginger-Honey Sauce
In a blender or food processor, combine the ginger, garlic, mirin, tamari, rice vinegar, red wine vinegar, honey, basil, peppercorns, peanut butter and water. Process until smooth.
Cover and refrigerate until ready to use. (This dressing will keep for up to 1 week.)
NOTE: You can substitute the same quantity of Thai or Vietnamese chili paste.
Serving size = 2 tablespoon
Recipe reprinted by permission of Broadway Books. All rights reserved.
nutrition information per serving
51 calories; 2g total fat; 0mg cholesterol; 227mg sodium; 7g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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