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.)
Serving size: Complete recipe
Calories 1028 Calories from Fat 681
% Daily Value*
Total Fat 80 g123.7%
Saturated Fat 14.6 g73.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2435 mg101.5%
Total Carbohydrates 58 g19.3%
Dietary Fiber 14 g56.1%
Sugars 9.1 g
Protein 36 g71.8%
Vitamin A 154.8% Vitamin C 31.8%
Calcium 13.2% Iron 27.7%
*Based on a 2000 Calorie diet