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Name: Chinese Peanut Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: Chinese
Ingredients: 3 tb Toasted sesame oil; 1 ts Hot chile paste; or more to; 3 1/2 tb Chinese black vinegar; 1/2 c Smooth peanut butter; more; (or use Worcestershire; 1/4 c Soy sauce; 5 tb Chinese Chicken Broth or; 1 Half-inch-thick slice fresh; 3 1/2 tb Sugar; 8 Garlic peeled

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INGREDIENTS

3 tb Toasted sesame oil
1 ts Hot chile paste; or more to
3 1/2 tb Chinese black vinegar
1/2 c Smooth peanut butter; more
(or use Worcestershire
1/4 c Soy sauce
5 tb Chinese Chicken Broth or
1 Half-inch-thick slice fresh
3 1/2 tb Sugar
8 Garlic ; peeled

Servings

INSTRUCTIONS

In a food processor fitted with the metal blade or in a blender, finely chop the ginger and garlic. Add the remaining ingredients in the order listed and process until smooth. The dressing should be the consistency of heavy cream. If it is too thick, add more water or chicken broth; if too thin, add more peanut butter. Refrigerated, in a covered container, the dressing will keep for 2 to 3 weeks. This recipe yields 1 3/4 cups. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8812 broadcast 02-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-12-1998 Recipe by: Sara Moulton

NOTES

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Chinese Peanut Dressing

3 tb Toasted sesame oil
1 ts Hot chile paste; or more to
3 1/2 tb Chinese black vinegar
1/2 c Smooth peanut butter; more
 (or use Worcestershire
1/4 c Soy sauce
5 tb Chinese Chicken Broth or
1 Half-inch-thick slice fresh
3 1/2 tb Sugar
8 Garlic peeled

In a food processor fitted with the metal blade or in a blender,  finely chop the ginger and garlic. Add the remaining ingredients in  the order listed and process until smooth. The dressing should be the  consistency of heavy cream. If it is too thick, add more water or  chicken broth; if too thin, add more peanut butter. Refrigerated, in  a covered container, the dressing will keep for 2 to 3 weeks. This  recipe yields 1 3/4 cups.    Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD  NETWORK - (Show # CL-8812 broadcast 02-03-1997) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    08-12-1998    Recipe by: Sara Moulton

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Nutrition

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Serving Size: 1 Serving (260g)
Recipe Makes: 1 servings

Calories: 1278
Calories from Fat: 730 (57%)

Amt Per Serving		% DV

	Total Fat 81.2g	108 %
	Saturated Fat 11.5g	58 %
	Monounsaturated Fat 32.2g
	Polyunsanturated Fat 33.9g
Cholesterol 0mg		0 %
Sodium 1010.5mg		35 %
Potassium 158.2mg		4 %
Total Carbohydrate 141.9g		42 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 141.1g
Protein 3.8g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1278

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