Prep Time: 10 Minutes
Cook Time: 0 Minutes
Ready In: 10 Minutes
Great on Asian noodles, etc. From Nina Simonds' cookbook, Asian Noodles .
8 garlic cloves, peeled and sliced in half
1 1/2 inches thick slice fresh ginger, peeled
7 tablespoons chinese sesame paste (i prefer sesame paste) or 7 tablespoons smooth peanut butter, stirred well to blend (i prefer sesame paste)
5 tablespoons toasted sesame oil
5 tablespoons soy sauce
1/4 cup chinese rice wine or 1/4 cup sake
1 1/2 tablespoons chinese black vinegar or 1 1/2 tablespoons worcestershire sauce
1 1/2 tablespoons sugar
6 tablespoons water
1. In a food processor fitted with the metal blade, or in a blender, finely chop the garlic and ginger.
2. Add the remaining ingredients in the order listed and process to blend. The dressing should be the consistency of heavy cream. If it is too thin, add up to 2 tablespoons additional sesame paste.
3. Refrigerated, in a covered container, the dressing will keep for up to a week.