This recipe is part of the recipe for Mu Shu Vegetables

Makes 2/3 cup

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

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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