Chinese Peanut Sauce
1 bunch cilantro, washed & dried
1/2 c. chunky peanut butter
1/2 c.(or more) soy sauce
10 cloves garlic, peeled
2-5 Tbs sugar, to taste
1/2 -1 Tbs dry sherry or Chinese cooking wine, optional
hot sauce to taste
In a food processor, pulverize the garlic and then the cilantro
Add in the peanut butter, the sugar, the hot sauce, and the sherry. alcohol). Start the machine again and pour in the soy sauce through the tube; run until everything is well mixed. At this point, you should check the consistency; if you want it thinner, add more soy sauce, or if it’s too thin add a dollop or so more peanut butter
The sauce will keep for a week or more in a well-sealed jar in the fridge.
Let sit, covered, at room temp for at least 1 hr for flavors to meld. Serve on hot or room-temp. noodles, with various toppings: julienned daikon (or turnip), carrots, jicama, etc.; steamed spinach (you can blanch it in the pasta water before cooking the pasta); tofu cubes (pressed or plain or fried); snow peas (halved, barely cooked); peanuts; preserved vegetables (e.g., bamboo shoots in chili oil, or those incredibly salty tientsin vegs in a crock); tempeh (precooked of course); bean sprouts; scallions; and so on.