In a food processor fitted with a steel blade, mince (pulse so as not to pulverize)
10 cloves garlic (should = 2 T minced)
Approximately 2/3 bunch coriander leaves and upper stems (should = 3T minced and packed)
½ c peanut butter
½ c + 1 T thin soy sauce
5 T sugar [I use 2 T]
½ t rice wine or sherry
1 –2 T hot chili oil [to taste]*
Process about one minute, until homogenized.. Store at least 1 hour at room temperature or overnight in the refrigerator. Note this sauce will keep several days when refrigerated in a covered container.
CHICKEN WITH SPICY SZECHWAN PEANUT SAUCE
1/2 - 1 cooked chicken breast
Place on top of bed of:
1 baby bok choy, thinly sliced
2 scallions, thinly sliced
2/3 c bean sprouts
1/3 c cucumber, coarsely chopped
Top with Szechwan Peanut Sauce
Serves 4 - 6
This sauce is good tossed with whole wheat pasta, especially fusilli.
Cook according to package instructions:
16 ounces whole wheat fusilli, thin spaghetti, linguine or other pasta
Meanwhile sauté for 3-4 minutes or until scallions are tender:
1 ½ t olive oil
1-2 bunches of scallions, cut diagonally in 1-inch lengths
NOTE: When cooking scallions I often separate the white ends from the green and cook the white part longer (full 3-4 minutes) and the green less (1-2 minutes)
Drain the pasta, add scallions and:
1 large waxless cucumber, coarsely chopped
Toss with enough sauce to thoroughly coat the pasta, about ½ cup.
Meanwhile, cook 6 ounces whole wheat thin spaghetti until barely done. Drain, toss with veggies in wok and add peanut sauce to taste. (Serves 2-3)
* June 2017: All chili oil is not equal. Some brands are much hotter than others; be sure if you change brands (or even open a new bottle) to go by taste not previously used measurements!