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Peanut Sauce


This recipe is part of the recipe for Mu Shu Vegetables

Yield

Makes 2/3 cup

Ingredients

3 tablespoons sugar
3 tablespoons dry sherry
3 tablespoons reduced-sodium soy sauce
3 tablespoons water
2 teaspoons white wine vinegar
1/3 cup reduced-fat creamy peanut butter

Preparation

  1. Combine all ingredients except peanut butter in small saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil 1 minute or until sugar melts. Stir in peanut butter until smooth; cool to room temperature.

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