Makes 3-1/2 cups.
1-inch thick slice fresh ginger, peeled and cut in half
10 large cloves garlic, peeled
2 tsp chili paste with garlic, or more or less to taste
1 cup smooth peanut butter
1/2 cup soy sauce
7 Tbsp sugar (or equivalent sugar substitute)
7 Tbsp Chinese black vinegar (or Worcestershire sauce)
6 Tbsp toasted sesame oil (the kind you get in Asian groceries — I use Maruhon brand)
10 Tbsp water
In a food processor with a metal blade (or in a blender), finely chop ginger and garlic. Add remaining ingredients in the order listed and process until smooth. It should be the consistency of heavy cream. If too thick, add more water. If too thin, add more peanut butter. Keep in the fridge in a covered container.
1-inch thick slice fresh ginger, peeled and cut in half
10 large cloves garlic, peeled
2 tsp chili paste with garlic, or more or less to taste
1 cup smooth peanut butter
1/2 cup soy sauce
7 Tbsp sugar (or equivalent sugar substitute)
7 Tbsp Chinese black vinegar (or Worcestershire sauce)
6 Tbsp toasted sesame oil (the kind you get in Asian groceries — I use Maruhon brand)
10 Tbsp water
In a food processor with a metal blade (or in a blender), finely chop ginger and garlic. Add remaining ingredients in the order listed and process until smooth. It should be the consistency of heavy cream. If too thick, add more water. If too thin, add more peanut butter. Keep in the fridge in a covered container.