Made this favorite Moosewood Cookbook recipe last night, served over rice with a stirfry of zucchini, leek, carrots, cauliflower & sesame seeds.  Mmmm!  I like to add just a touch extra cider vinegar for tanginess …

Here’s the recipe from The New Moosewood Cookbook (c)2000, Mollie Katzen, page 107:

1/2 cup good peanut butter
1/2 cup hot water
2 TBSP soy sauce
2 TBSP sugar
3 medium cloves garlic, minced
1 tsp cider vinegar
1 to 2 TBSP minced fresh cilantro
cayenne, to taste
salt, to taste (if peanut butter is unsalted)

Please peanut butter in a small bowl.  Add the hot water, stir patiently with a spoon or small whisk until uniformly mixed.  Sir in remaining ingredients and mix well.  Cover tightly and refrigerate.  Let come to room temperature before serving.