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Chinese Peanut Sauce (szechuan style)

1 bunch cilantro, washed & dried
1/2 c. chunky peanut butter
1/2 c.(or more) soy sauce
10 cloves garlic, peeled
2-5 Tbs sugar, to taste
1/2 -1 Tbs dry sherry or Chinese cooking wine, optional
hot sauce to taste

In a food processor, pulverize the garlic and then the cilantro

Add in the peanut butter, the sugar, the hot sauce, and the sherry.
alcohol). Start the machine again and pour in the soy sauce through
the tube; run until everything is well mixed. At this point, you
should check the consistency; if you want it thinner, add more soy
sauce, or if it's too thin add a dollop or so more peanut butter

The sauce will keep for a week or more in a well-sealed jar in the

Let sit, covered, at room temp for at least 1 hr for flavors to
meld. Serve on hot or room-temp. noodles, with various toppings:
julienned daikon (or turnip), carrots, jicama, etc.; steamed spinach
(you can blanch it in the pasta water before cooking the pasta);
tofu cubes (pressed or plain or fried); snow peas (halved, barely
cooked); peanuts; preserved vegetables (e.g., bamboo shoots in
chili oil, or those incredibly salty tientsin vegs in a crock);
tempeh (precooked of course); bean sprouts; scallions; and so on.


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