Ingredients
3
scallions, chopped fine
1
garlic clove, chopped fine
1
tbsp finely grated peeled fresh gingerroot
1/2
cup creamy or chunky peanut butter
1/4
cup distilled white vinegar
3
tbsp firmly packed brown sugar
1/4
tsp dried hot red pepper flakes
Directions
1.
In a saucepan heat oil over moderate heat until hot but not smoking and cook scallions, garlic and ginger, stirring, until fragrant, about 1 minute. Stir in remaining ingredients and bring to a simmer, stirring. Simmer sauce, stirring, until smooth and cool to room temperature. Sauce may be made up to 3 days ahead and chilled, covered. If sauce is too thick after chilling, stir in 1 to 2 tablespoons hot water until sauce reaches desired consistency.
2.
Serve sauce with grilled poultry or meat, on noodles, or as a dressing for spinach salad.
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