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Ingredientes
- 1 x Half-inch-thick slice fresh ginger peeled, halved
- 8 x Garlic cloves peeled
- 1 tsp Warm chile paste or possibly more to taste
- 1/2 c. Smooth peanut butter more if necessary
- 1/4 c. Soy sauce
- 3 1/2 Tbsp. Sugar
- 3 1/2 Tbsp. Chinese black vinegar (or possibly use Worcestershire sauce)
- 3 Tbsp. Toasted sesame oil
- 5 Tbsp. Chinese Chicken Broth or possibly water more if necessary
Direcciones
- In a food processor fitted with the metal blade or possibly in a blender, finely chop the ginger and garlic. Add in the remaining ingredients in the order listed and process till smooth. The dressing should be the consistency of heavy cream. If it is too thick, add in more water or possibly chicken broth; if too thin, add in more peanut butter.
- Refrigerated, in a covered container, the dressing will keep for 2 to 3 weeks.
- This recipe yields 1 3/4 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 424g | |
| Calories 1371 | |
| Calories from Fat 907 | 66% |
| Total Fat 106.01g | 133% |
| Saturated Fat 19.4g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4309mg | 180% |
| Potassium 1158mg | 33% |
| Total Carbs 81.86g | 22% |
| Dietary Fiber 9.0g | 30% |
| Sugars 57.46g | 38% |
| Protein 38.44g | 62% |
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