Chinese Peanut Sauce
Home Food Dictionary Cooking Tips Cookbooks Submit Recipe Contact Us

Ancho Chile Sauce
Bernaise Sauce
Chinese Peanut Sauce
Green Chile Sauce
Habanero Sauce
Hollandaise Sauce
Horseradish Sauce
Hot Tartar Sauce
Mexican Hot Sauce
Mexican Salsa
Mustard Caper
Mustard Sauce
Pico De Gallo
Plum Sauce
Red Chili Sauce
Red Enchilada Sauce
Salsa Verde
Sweet and Sour Sauce
Teriyaki Sauce
Thai Peanut Sauce
Vietnamese Sauce

Chinese Peanut Sauce

1 bunch cilantro, washed & dried
1/2 c. chunky peanut butter
1/2 c.(or more) soy sauce
10 cloves garlic, peeled
2-5 Tbs sugar, to taste
1/2 -1 Tbs dry sherry or Chinese cooking wine, optional
hot sauce to taste

In a food processor, pulverize the garlic and then the cilantro

Add in the peanut butter, the sugar, the hot sauce, and the sherry. alcohol). Start the machine again and pour in the soy sauce through the tube; run until everything is well mixed. At this point, you should check the consistency; if you want it thinner, add more soy sauce, or if it's too thin add a dollop or so more peanut butter

The sauce will keep for a week or more in a well-sealed jar in the fridge.

Let sit, covered, at room temp for at least 1 hr for flavors to meld. Serve on hot or room-temp. noodles, with various toppings: julienned daikon (or turnip), carrots, jicama, etc.; steamed spinach (you can blanch it in the pasta water before cooking the pasta); tofu cubes (pressed or plain or fried); snow peas (halved, barely cooked); peanuts; preserved vegetables (e.g., bamboo shoots in chili oil, or those incredibly salty tientsin vegs in a crock); tempeh (precooked of course); bean sprouts; scallions; and so on.

Copyright © 2010 Absolute Recipes All Rights Reserved | Most recipes have been submitted to this site, contact us if yours has been wrongfully listed.
privacy policy