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½ cup chicken stock/broth, reduced sodium
1
⁄3
cup soy sauce, reduced sodium
¼ cup sesame oil
2 tablespoons rice vinegar
½ teaspoon fresh lime juice
1 to 2 tablespoons fresh cilantro
1½ tablespoons granulated sugar
½ cup peanut butter, creamy or chunky
2 to 4 drops Asian chili oil (add to taste)
1. Put the ginger and garlic in the work bowl of
a food processor tted with the metal chop-
ping blade. Process to chop, stopping to
scrape down the sides of the bowl as needed.
Add the remaining ingredients, except for the
chili oil. Process for 20 to 30 seconds to
combine, again stopping as needed to scrape
down the sides of the bowl.
2. Add the chili oil to taste, and process for an
additional 5 seconds to combine.
3. This may be used immediately, or stored in the
refrigerator for up to 5 days. Bring to room
temperature and stir well before using.
wasaBi GinGer sauCe
If you want this to be a bit spicier, up the wasabi
paste to your desired taste.
Makes about 2 cups
1 1½-x-1-inch piece fresh ginger, peeled and
cut into ½-inch pieces
1 small shallot, peeled and cut into ½-inch
pieces
1 garlic clove, peeled
¾ cup mirin (Japanese rice wine)
¾ cup soy sauce, reduced sodium
¼ cup rice vinegar
2 tablespoons molasses
1½ tablespoons prepared wasabi paste
1 tablespoon packed light brown sugar
1 tablespoon sesame oil
1½ teaspoons ground ginger
½ teaspoon freshly ground black pepper
1. Put the ginger, shallot and garlic into a blender
jar. Pulse on low about 5 times to chop
Scrape down the sides of the jar and
pulse a few more times until evenly
chopped. Add the remaining ingredients.
Blend on Low for 20 to 30 seconds, until
completely homogenous.
2. Transfer to a separate container and allow to
sit for at least 30 minutes to allow avors to
develop.
3. This may be used immediately after resting, or
stored in the refrigerator for up to a week.
Bring to room temperature and stir well before
using.
sPinaCh diPPinG sauCe
To save time, you can defrost your chopped
spinach in the refrigerator overnight (be sure to
place on a rimmed plate or in a bowl, for it will
release liquid and condensation).
Makes about 1½ cups
½ ounce Parmesan, cut into ½-inch pieces
1 to 2 garlic cloves, peeled
8 chives, cut into 1-inch lengths
½ cup well-packed Italian (at) parsley
1 cup plain Greek yogurt
1 package (10 ounces) frozen chopped
spinach, thawed and drained
¼ cup olive oil
4 to 6 drops hot sauce
3 to 4 tablespoons water
kosher salt to taste
1. Put the Parmesan and garlic into the work bowl
of a food processor tted with the metal chop-
ping blade. Pulse a few times to break up, and
then process until nely chopped. Scrape
down the sides of the bowl as needed. Add
the chives, parsley, yogurt and spinach;
process to fully combine, about 40 to 60
seconds. Scrape down the sides of the work
bowl, and then with the unit running, slowly
add the olive oil through the small feed tube.