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Peanut-Ginger-Honey Dressing or Sauce

Source: The Golden Door Cookbook
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Active Time:  5 Minutes
Total Time:  5 Minutes
  Makes about 1/2 cup (Serves 4)
1 tablespoon mincer ginger
1/2 teaspoon minced garlic
1 tablespoon mirin (sweet rice wine)
1 to 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
Other necessary recipes:
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.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 1/2 cup (Serves 4)
Calories: 51
Fat. Total: 2g
Protein: 1g
Carbohydrates, Total: 7g
Sodium: 227mg
% Cal. from Fat: 35%
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