Pang Pang Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 tablespoon dark sesame oil
• 1 tablespoon garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 1/2 cups vegetable broth (or chicken broth)
• 1/4 cup chunky peanut butter
• 3 tablespoons hoisin sauce
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2 tablespoons scallions, green part only, sliced thinly on the diagonal
• 1 tablespoon rice vinegar
• 1/2 teaspoon hot chinese chili paste
• 1 teaspoon cornstarch (dissolved in 1 tbls. water-or you may use potato starch)

Recipe

• 1 in a large skillet on medium high heat, heat the oil.
• 2 add the ginger and garlic, and saute for 1 minute.
• 3 stir in the broth, peanut butter, hoisin sauce, honey, soy sauce, scallion, vinegar, and chili paste.
• 4 bring the sauce to a boil, reduce heat and simmer for 10 minutes. whisk in the dissolved cornstarch, stirring constantly, until the sauce thickens slightly.
• 5 the sauce can be made ahead and kept refrigerated for up to 1 week. enjoy!