Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              slice  fresh ginger peeled and sliced in half -- (1/2-inch-thick)
  8             cloves  garlic -- peeled
  1           teaspoon  hot chile paste -- or more to taste
     1/2           cup  smooth peanut butter or more if -- necessary
     1/4           cup  soy sauce
  3 1/2    tablespoons  sugar
  3 1/2    tablespoons  chinese black vinegar *or*
  3 1/2    tablespoons  worcestershire sauce
  3        tablespoons  toasted sesame oil
  5        tablespoons  chicken broth or water or more if -- necessary

Preparation:

In a food processor fitted with the metal blade or in a blender, finely chop the ginger and garlic. Add the remaining ingredients in the order listed and process until smooth. The dressing should be the consistency of heavy cream. If it is too thick, add more water or chicken broth; if too thin, add more peanut butter. Refrigerated, in a covered container, the dressing will keep for 2 to 3 weeks. Makes about 1 3/4 cups

Nutritional Information:

285 Calories (kcal); trace Total Fat; (0% calories from fat); 6g Protein; 67g Carbohydrate; 0mg Cholesterol; 4634mg Sodium