This recipe is part of the recipe for Mu Shu Vegetables
Makes 2/3 cup
|3||tablespoons dry sherry|
|3||tablespoons reduced-sodium soy sauce|
|2||teaspoons white wine vinegar|
|1/3||cup reduced-fat creamy peanut butter|
- 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.
Check out more recipes for Chinese