Pang Pang Sauce

• 1/4 cup chunky peanut butter
• 3 tablespoons soy sauce
• 1 tablespoon sugar
• 2 tablespoons sesame oil
• 2 teaspoons Chinese black vinegar
• 1 teaspoon chili paste
• 4 to 6 tablespoons chicken broth or water
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger root
• 1 tablespoon minced green part of scallion

1. In a blender or food processor, combine the ingredients except for the minced scallion.
2. Blend until smooth.
3. Add the scallion.
4. The sauce should have the consistency of lightly whipped cream.
5. Serve with cold noodles, sliced cold poached chicken, cold sliced beef or as a salad dressing for cucumbers and red peppers.

chunky peanut butter, soy sauce, sugar, sesame oil, chinese black vinegar, chili paste, chicken broth, garlic, ginger root, scallion

Taken from cooking.nytimes.com/recipes/7886 (may not work)