Recipes from China :: Chinese Salads, Dressings, and Sauces
Posted by Tiffany at recipegoldmine.com 2/6/2002 9:27 am
Make about 1 3/4 (one and three-fourth) c..
1/2 c. nonfat, reduced-sodium chicken or vegetable broth
1/2 c. creamy peanut butter
2 Tbsp. reduced-sodium soy sauce
2 tsp. minced garlic, or to taste
3 Tbsp. rice vinegar
2 tsp. sugar
1/4 c. finely minced fresh cilantro, optional
1/2 tsp. dried crushed red pepper, or to taste
In a med. saucepan over high heat, bring broth to a boil, then immediately remove from heat. In blender, place hot broth, peanut butter, soy sauce and garlic. Puree until smooth. Add vinegar and sugar and blend until smooth. Transfer mixture to container. Stir in cilantro. Season to taste with crushed red pepper. The mixture can be used as a marinade immediately.
Per Tbsp.: 29 cal; 2 g fat (less than 1 g sat fat); 1 g carbo; 1 g pro; 75 mg sodium
