Pang Pang Sauce
- Total Time
- 15 minutes
- Prep Time
- 15 minutes
- Rating
- Comments
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Ingredients
- ¼cup chunky peanut butter
- 3tablespoons soy sauce
- 1tablespoon sugar
- 2tablespoons sesame oil
- 2teaspoons Chinese black vinegar
- 1teaspoon chili paste
- 4 to 6tablespoons chicken broth or water
- 1tablespoon minced garlic
- 1tablespoon minced ginger root
- 1tablespoon minced green part of scallion
Nutritional analysis per serving (1.5 servings)
499 calories; 41 grams fat; 7 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 13 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 14 grams sugars; 14 grams protein; 1839 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a blender or food processor, combine the ingredients except for the minced scallion. Blend until smooth. Add the scallion. The sauce should have the consistency of lightly whipped cream. Serve with cold noodles, sliced cold poached chicken, cold sliced beef or as a salad dressing for cucumbers and red peppers.
Private Notes
Comments
Have had this go-to recipe clipped since it was first published. Great that it is available here on line now, with the original article.