HOT & SOUR PEANUT SAUCE

By BobD

Ingredients

• Buckwheat noodles are my favorite food to serve with this pungent, spicy, rich-tasting sauce. It also goes well with any number of grains and with raw and cooked vegetables.
• 2 tablespoons crunchy unsalted, unsweetened peanut butter
• 2 tablespoons roasted peanuts
• 1 to 2 tablespoons soy sauce (to taste)
• 1/4 cup rice vinegar or champagne vinegar
• 1 to 3 teaspoons hot red pepper oil (available in the Asian food section of most supermarkets)
• 1/2 teaspoon ground black pepper
• 1 tablespoon sesame oil
• 2 tablespoons canola oil
• 3 or 4 quarter-size slices fresh ginger, peeled
• 3 garlic cloves, skinned
• 1/4 cup vegetable or chicken stock, plus additional to taste

Details

Servings 1
Adapted from nytimes.com

Preparation

Step 1

1. Place all of the ingredients in a blender, and blend until smooth. Thin out if desired with more stock. Taste and adjust seasoning.

Yield: Makes 1 cup, serving four to six.

Advance preparation: This sauce will keep for a week in the refrigerator. You may want to blend and thin out with a little more stock or with water.