Yield: 1 servings
|1||Garlic clove; crushed|
|2||Shallots; diced finely|
|¼ pint||Warm water|
|2 tablespoons||Soy sauce|
|5 tablespoons||Smooth peanut butter|
|1 teaspoon||Grated ginger|
|Hot chili sauce; to taste|
Melt the butter in a saucepan and add the shallots and garlic. Cook until soft, but not brown. Pour in the water, soy sauce, peanut butter and ginger. Bring to a boil and season with hot chili sauce. Simmer until desired thickness is reached.
I like three cloves of garlic in this myself, and probably a couple tablespoons of chili sauce (enough to make it noticeable :). It gets reasonably thick in 5-10 minutes, and can sit happily for a while after, and reheats nicely the next day in the microwave.
This recipe is from Cooking Japanese Style by Mark Gregory and Yuzaburo Mogi (ISBN 0 85941 622 4).
Per serving: 618 Calories (kcal); 53g Total Fat; (72% calories from fat); 23g Protein; 23g Carbohydrate; 31mg Cholesterol; 2557mg Sodium Food Exchanges: 1 Grain(Starch); 2½ Lean Meat; 1 ½ Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates
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