Pang Pang Sauce

• 1 tablespoon dark sesame oil
• 1 tablespoon garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 1/2 cups vegetable broth (or chicken broth)
• 1/4 cup chunky peanut butter
• 3 tablespoons hoisin sauce
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2 tablespoons scallions, green part only, sliced thinly on the diagonal
• 1 tablespoon rice vinegar
• 1/2 teaspoon hot Chinese chili paste
• 1 teaspoon cornstarch (dissolved in 1 tbls. water-or you may use potato starch)

1. In a large skillet on medium high heat, heat the oil.
2. Add the ginger and garlic, and saute for 1 minute.
3. Stir in the broth, peanut butter, hoisin sauce, honey, soy sauce, scallion, vinegar, and chili paste.
4. Bring the sauce to a boil, reduce heat and simmer for 10 minutes. Whisk in the dissolved cornstarch, stirring constantly, until the sauce thickens slightly.
5. The sauce can be made ahead and kept refrigerated for up to 1 week. Enjoy!

sesame oil, garlic, fresh ginger, vegetable broth, chunky peanut butter, hoisin sauce, honey, soy sauce, scallions, rice vinegar, hot chinese chili paste, cornstarch

Taken from www.food.com/recipe/pang-pang-sauce-354815 (may not work)