Chinese Peanut Sauce Recipe

• 3 1/2 tbsp. soy sauce
• 1 tbsp. warm chili oil
• 2 tbsp. dry vermouth, sherry or possibly white wine (optional)
• 1 tbsp. grnd szechuan peppercorns
• 1 to 1 1/2 tbsp. red wine or possibly cider vinegar
• 2 green onions, minced
• 1+ tbsp. fresh chopped ginger
• 2 teaspoon honey
• 4 1/2 tbsp. quality peanut butter, creamy or possibly chunky
• 1 tbsp. sesame seeds
• 1/2 tbsp. sesame oil
• 1+ tbsp. fresh chopped garlic

1. Mix all ingredients except peanut butter.
2. Add in peanut butter last to adjust to desired flavor.
3. Mix will become somewhat thick.
4. Do not worry about which, get the taste you desire by adding half of the peanut butter and then in spoonfuls till you reach the desired taste.
5. Add in water a little at a time to reach desired consistency.
6. The traditional consistency is which of a very thick soup or possibly thick melted ice cream.
7. Mix with cool (room temperature) spaghetti for a delicious appetizer or possibly summer dinner or possibly serve cool (room temperature) boiled white meat chicken with sauce poured over or possibly in a side dish for dipping.
8. NOTES: Grnd szechuan peppercorns are available but can be substituted with another member of the capsicum family.
9. I prefer Habanero peppers.
10. In small skillet, toast sesame seeds till golden brown (about 3 to 4 min).
11. No butter or possibly oil is needed.

soy sauce, warm chili oil, sherry, grnd szechuan, red wine, green onions, honey, peanut butter, sesame seeds, sesame oil

Taken from cookeatshare.com/recipes/chinese-peanut-sauce-13778 (may not work)