Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Butter |
| 1 \N | Garlic clove; crushed |
| 2 \N | Shallots; diced finely |
| ¼ pint | Warm water |
| 2 tablespoons | Soy sauce |
| 5 tablespoons | Smooth peanut butter |
| 1 teaspoon | Grated ginger |
| \N \N | 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.
Comments
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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