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Add a photoServings: 1
Ingredients
- 1 lrg garlic clove
- 1 chunk fresh ginger root 2" chunk
- 1/3 c. warm water
- 1/2 c. unsalted peanut butter nonhydrogenated
- 2 Tbsp. sweet white miso
- 1 Tbsp. soy sauce
- 3 Tbsp. fresh lime juice
- Â Â chili oil to taste
Directions
- 1. With the motor of the food processor running, pop the garlic and then the ginger through the feed tube and continue to process till they are finely minced. Remove the lid, scrape down the work bowl, and add in 1/3 c. of water, the peanut butter, miso, and soy sauce. Blend till smooth.
- 2. Add in the lime juice and a dash of chili oil (if using), and pulse a few times to distribute. Thin with additional water, if you wish. Use immediately or possibly chill for up to 5 days. Shake well before each use and thin with extra lime juice or possibly water if the mix thickens on standing.
- Makes about 1 1/4 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 176g | |
| Calories 90 | |
| Calories from Fat 18 | 20% |
| Total Fat 2.12g | 3% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2188mg | 91% |
| Potassium 169mg | 5% |
| Total Carbs 14.5g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.21g | 2% |
| Protein 5.25g | 8% |
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