I tweaked it in a variety of ways, thanks to several of the comments, and it was _wonderful_. I used a fresh-ground peanut butter, good soy sauce from an Asian grocery (Gold Mountain?), extra garlic, 1 1/2 t. powdered ginseng, unsweetened coconut milk instead of the water, brown sugar instead of white, 2 T. rice wine, and 3 t. sesame chili oil instead of the hot pepper sauce.
I also increased the recipe to 6 servings, and served it over lo mein noodles (rinsed in cold water til cool), mixed in with 2 medium carrots (bias-sliced pretty thin), 2 big stalks celery (similarly sliced), and 1/4 of a sweet white onion (sliced _very_ thin from root to end). This made 5-6 general servings. Serve cool ... and it's even better the next day, when the flavors have married.
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I tweaked it in a variety of ways, thanks to several of the comments, and it was _wonderful_....