Yield: 1 Servings
|\N \N||Stephen Ceideburg|
|½ cup||Creamy peanut butter|
|2 \N||Cloves garlic, minced|
|3 tablespoons||Granulated sugar|
|⅓ cup||Soy sauce|
|⅓ cup||Rice vinegar|
|1½ tablespoon||Hot chili oil|
|1½ teaspoon||Minced fresh cilantro|
|1 pinch||Dried red pepper flakes|
|\N \N||Fresh vegetables for dipping *|
* such as carrots, broccoli, bell peppers In a small mixing bowl, cream the peanut butter, garlic and sugar until well-blended. Add the soy sauce, vinegar, chili oil, cilantro and red pepper flakes; mix until blended. Chill for 1 to 2 hours or overnight to blend flavors. Serve with an assortment of fresh vegetables for dipping.
Makes 1¼ cup.
From Hall Street Bar & Grill, Beaverton.
From the Oregonian FOODday, ⅕/93.
Posted by Stephen Ceideburg