Pang Pang Sauce
Published March 13, 1990
- Total Time
- 15 minutes
- Prep Time
- 15 minutes
- Rating
- Comments
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Ingredients
¼ cup chunky peanut butter
3 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons sesame oil
2 teaspoons Chinese black vinegar
1 teaspoon chili paste
4 to 6 tablespoons chicken broth or water
1 tablespoon minced garlic
1 tablespoon minced ginger root
1 tablespoon minced green part of scallion
Nutritional analysis per serving
24 grams carbs; 1 milligram cholesterol; 499 calories; 19 grams monosaturated fat; 13 grams polyunsaturated fat; 7 grams saturated fat; 41 grams fat; 3 grams fiber; 1839 milligrams sodium; 14 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a blender or food processor, combine the ingredients except for the minced scallion. Blend until smooth. Add the scallion. The sauce should have the consistency of lightly whipped cream. Serve with cold noodles, sliced cold poached chicken, cold sliced beef or as a salad dressing for cucumbers and red peppers.
Private Notes
Comments
Have had this go-to recipe clipped since it was first published. Great that it is available here on line now, with the original article.