Peanut Sauce - 4 Recipe - Cooking Index
1 | Gingerroot - peeled and minced | |
1/2 | Garlic - peeled and crushed | |
2 lbs | 908g / 32oz | Creamy peanut butter |
1/2 cup | 118ml | Chicken stock |
1/4 cup | 59ml | Light soy sauce |
1 tablespoon | 15ml | Chili oil |
1 tablespoon | 15ml | Lime juice - to taste |
1/4 cup | 59ml | Honey |
1/4 cup | 4g / 0.1oz | Cilantro leaves - chopped |
Salt and pepper - to taste |
Combine all ingredients in mixing bowl. Mix well and season to taste. Store in a sealed container until ready to use. Keeps for several weeks in refrigerator. Use as a marinade for beef, chicken, shrimp or vegetable kabobs.
Courtesy of the Peanut Butter Lovers Club, this recipe makes 2 quarts of peanut sauce.
Use peanut sauce to dip chicken, beef, or veggie kebobs into or as a salad dressing thinned with a bit of vinegar.
Can be frozen.
Source:
Ming Tsai - East Meets West Show
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