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Recipe adapted from The Savory Way by Deborah Madison.
SUGGESTIONS
On stir fry
On brown rice
On cold noodles
NOTES
Will last forever if stored in the refrigerator.
Use just a litte. A heaping tablespoon is enough for most dishes.
Can be served on hot or cold foods.
Make a double batch and always have some around.
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INGREDIENTS
6 large garlic cloves, finely chopped
1 large bunch of cilantro, stems removed
2-3 Tbs fresh ginger, peeled & finely chopped
1 Tbs peanut oil (or other flavorless vegetable oil)
1 Tbs dark sesame oil
1 Tbs hot chili oil
1/2 cup peanut butter (natural, unsweetened) or sesame peanut butter
1/2 cup soy sauce
3 Tbs rice wine vinegar (or to taste)
Optional:
3 Tbs sugar (optional)
1-2 Tbs chili-garlic sauce (with the rooster on the bottle)
hot water
DIRECTIONS
Chop the garlic well, or use minced from a jar.
Peel & chop the ginger well. Use lots extra if desired.
Rinse cilantro & remove all large stems. Allow it to drain thoroughly.
Put the soy sauce, garlic, & ginger in a blender and chop until they are completely pureed.
Add the cilantro & blend till competely smooth.
Add the sesame oil, chili oil, peanut oil, vinegar, chili-garlic sauce, and sugar to the blender. Puree till well combined.
Add the peanut butter and mix thoroughly. Scrape sides of blender if necessary.
Thin the sauce with hot water if necessary.
Store the sauce in the refrigerator for months.
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