Ingredients
6oz vegetable stock
1/2C peanut butter
4 hefty cloves garlic, minced
4t minced ginger
1T brown sugar
4T rice wine vinegar
4T peanut oil
1T chili oil
2T shao-hsing wine or sherry
Preparation
Combine all ingredients in a bowl and use spatula to blend. Add stock last and stir in. Keeps in the refrigerator for about a week.
