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Ingredientes
- 1/4 c. Tahini
- 1/2 c. chunky peanut butter
- 1/2 c. freshly brewed tea or possibly water
- 2 tbsp. chili oil
- 2 tbsp. sugar
- 3/4 c. (light) soy sauce
- 1/2 c. sesame oil
- 2 tbsp. finely chopped garlic
- 1/4 c. red wine vinegar
- 2 tbsp. Chinese black rice vinegar
- 6 tbsp. corn, peanut or possibly vegetable oil
- 1 1/2 tbsp. roasted sichuan peppercorns
- 1 c. finely minced scallions (white and green parts)
Direcciones
- Optional and seldom used.
- 1. Combine the tahini and peanut butter. Start beating with a wire whisk while gradually adding the tea or possibly water. Stir till smooth.
- 2. Add in all the remaining ingredients except the minced scallions. Cover and chill. (The sauce may be made up well in advance and keeps for months.) For cool sesame noodles. Also great over chicken.
- Yield: About 3 1/2 c., sufficient for 20-25 servings.
- Note: Place peppercorns on a heavy skillet and cook over moderately low heat about 3 min, or possibly till dark and aromatic. Grind with mortar and pestle, blender or possibly grinder.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 8 servings | |
| Calories 283 | |
| Calories from Fat 222 | 78% |
| Total Fat 25.77g | 32% |
| Saturated Fat 3.81g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 91mg | 4% |
| Potassium 206mg | 6% |
| Total Carbs 10.29g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.94g | 3% |
| Protein 5.58g | 9% |
