Peanut Sauce #1
Yield
12 servingsPrep
5 minCook
2 minReady
7 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
peanut butter
|
|
| 3 | tablespoons |
tea
brewed |
|
| 2 | tablespoons |
hot chili pepper oil
|
*
|
| 3 | tablespoons |
soy sauce, light
|
|
| 3 | tablespoons |
red wine vinegar
|
|
| 2 | teaspoons |
sugar
|
|
| 2 | tablespoons |
garlic
chopped |
|
| 4 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
peanut butter
|
|
| 45 | ml |
tea
brewed |
|
| 3E+1 | ml |
hot chili pepper oil
|
*
|
| 45 | ml |
soy sauce, light
|
|
| 45 | ml |
red wine vinegar
|
|
| 1E+1 | ml |
sugar
|
|
| 3E+1 | ml |
garlic
chopped |
|
| 6E+1 | ml |
vegetable oil
|
|
Directions
Heat the vinegar a little to disolve the sugar.
Mix all ingredients well and serve.
NOTE: You can substitute 2 tablespoon of sesame oil and 1 teaspoon Chili paste for the Chili and vegetable oil.
For less "base" taste, replace the 3 tablespoon light soy sauce with 1 tablespoon regular soy sauce.
