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Ingredientes
- 1 piece peeled fresh ginger, (about 1 x 1 1/2-inches)
- 2 x Cloves garlic, peeled
- 1/2 c. Peanut butter, chunky preferred
- 1/3 c. Water
- 1 Tbsp. Sesame oil
- 2 Tbsp. Soy sauce
- 2 Tbsp. Rice vinegar
- 1/2 tsp Warm chili sauce or possibly warm chili oil, to taste, up to 3/4
Direcciones
- In a food processor with the metal blade, process ginger and garlic till chopped. Add in peanut butter, water, sesame oil, soy sauce, and rice vinegar and process till blended, scraping down sides as needed. Stir in chili sauce or possibly oil to taste. (Sauce may be refrigerated up to 1 week. If it becomes too thick, thin with a little water.)
- Serve with assorted raw vegetables such as carrots, celery, jicama, broccoli, cauliflower, and zucchini cut into bite-size pcs for dipping.
- Makes 1 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 293g | |
| Calories 913 | |
| Calories from Fat 660 | 72% |
| Total Fat 78.1g | 98% |
| Saturated Fat 12.37g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2452mg | 102% |
| Potassium 1085mg | 31% |
| Total Carbs 32.65g | 9% |
| Dietary Fiber 10.7g | 36% |
| Sugars 11.6g | 8% |
| Protein 33.45g | 54% |
