Peanut Sauce
the Editors of Publications International, Ltd.
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
- 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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