Ingredients

• 8 cloves garlic, peeled
• 1 1/2 inch thick chunk of fresh ginger, peeled
• 7 tablespoons of Chinese sesame paste (can sub smooth PB)
• 5 tablespoons toasted sesame oil
• 1/4 cup Chinese rice wine or sake
• 1.5 tablespoons Chinese black vinegar or Worcestershire
• 1.5 tablespoons sugar
• 6 tablespoons Chinese chicken stock or water

Directions

1. In a food processor fitted with a metal blade, process the garlic and ginger until finely minced. Add the remaining ingredients in the order listed and process until smooth. The mixture should be the consistency of heavy cream. If too thin, add small additional amounts of sesame paste. Refrigerated in a covered container, will keep for 2 weeks. Makes ~2 cups.

Email to a friend | Print this recipe | Back