Szechuan Peanut Sauce Recipe - Cooking Index
Szechuan Peanut Sauce Recipe - Cooking Index
| 5 oz | 142g | Chunky peanut butter |
| 2 tablespoons | 30ml | Low sodium soy sauce |
| 1 1/2 tablespoons | 22ml | Water |
| 2 tablespoons | 30ml | Sugar |
| 6 | Garlic cloves - minced | |
| 1 tablespoon | 15ml | Cilantro - chopped |
| 4 teaspoons | 20ml | Hot chili oil |
* Cilantro is usually sold in small bunches. You will need only about 1/3 of an average bunch or 2-3 of the stems with leaves attached. It may also be sold as coriander or Chinese parsley.
Place all ingredients in food processor EXCEPT cilantro. Process only long enough to thoroughly combine. Add finely chopped cilantro after processing is done. If added to the mixture first it will take on an unappealing color although it does not change the taste in any way.
Yield: 1 cup or enough for 14-16 servings. Use about 1 tablespoon of sauce per serving of chicken or fish.
Source:
Jo Anne Merrill
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