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.





This recipe appears in: Mu Shu Vegetables  /  Chinese


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