Chinese Peanut Sauce
Make about 1 3/4 cups.
1/2 cup nonfat, reduced-sodium chicken or vegetable broth
1/2 cup creamy peanut butter
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced garlic, or to taste
3 tablespoons rice vinegar
2 teaspoons granulated sugar
1/4 cup finely minced fresh cilantro, optional
1/2 teaspoon dried crushed red pepper, or to taste
In a medium saucepan over high heat, bring broth to a boil, then immediately
remove from heat.
In blender, place hot broth, peanut butter, soy sauce and
garlic. Puree until smooth. Add vinegar and sugar and blend until smooth.
Transfer mixture to container. Stir in cilantro.
Season to taste with crushed red pepper. The mixture can be
used as a marinade immediately.
Per tablespoon: 29 cal; 2 g fat (less than 1 g sat fat); 1 g carbo; 1 g pro; 75