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Heat the oil in a small saucepan. Add the minced garlic and cook until it is golden brown. Drain and discard the oil. Set garlic aside.
In a small bowl, whisk the cooked garlic with the ground peanuts, chili paste, chicken broth, peanut butter, hoisin sauce, sugar, and fish sauce.
When the mixture has a smooth consistency, pour it into the saucepan and bring it to a boil over high heat. Let it boil for 5 minutes, then reduce the heat to a simmer.
Add the cornstarch and mix well to a very smooth consistency. Let cool to room temperature. Stir, then garnish with additional crushed peanuts before serving.
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|Serving Size: 1 Serving (197g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 265 (60%)|
|Amt Per Serving||% DV|
|Total Fat 29.4g||39 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 14.2g|
|Polyunsanturated Fat 9.6g|
|Cholesterol 1.3mg||0 %|
|Sodium 1061.1mg||37 %|
|Potassium 530.4mg||14 %|
|Total Carbohydrate 34.9g||10 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 28.7g|
|Protein 16.2g||23 %|
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Calories per serving: 445
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