This is easy. Mix the peanut butter {tahini also works well} with the water until smooth, and add the rest of the ingredients in any order you want. When it comes to the ginger, you want the juice more than the pulp, and as much of it as you can get. Let it rest for a while to let flavours blend - out in the room or in the fridge work equally well, although the sauce is better at room temp or warmed. This stuff is fantastic with spring rolls, pasta, on salads, with chicken or other meats {real or fake, as your diet permits :)}, stir-fry... Ah, heck, use your imagination. :)

From: Sushi, phoenix@ionet.net
Posted By: Sushi, Via: Chile Head Mailing List
Post Date: Sun, 23 Jan 2000