Crudites With Peanut Dipping Sauce
|Ginger piece||1 , peeled (Fresh, About 1 X 1 1/2 Inches)|
|Garlic||2 Clove (10 gm), peeled|
|Peanut butter||1⁄2 Cup (8 tbs) (Preferably Chunky)|
|Oriental sesame oil||1 Tablespoon|
|Soy sauce||2 Tablespoon|
|Rice wine vinegar||2 Tablespoon|
|Chile sauce/Chili oil||3⁄4 Teaspoon (Chinese, Adjust Quantity As Per Taste)|
|Vegetables||1 Cup (16 tbs) (Such As Carrots, Celery, Jicama, Red And Yellow Peppers, Cut For Dipping, Radishes, Cherry Tomatoes, Sugar Snap Peas, Endive Leaves)|
In a food processor with the metal blade, process ginger and garlic until minced.
Add peanut butter, 1/3 cup water, sesame oil, soy sauce, and rice wine vinegar and process until blended, scraping down sides as needed.
Stir in chile sauce or oil to taste.
(Sauce may be refrigerated up to 1 week.
If it becomes too thick, thin with additional water.)