Satay Peanut Sauce

Ingredients:

1 lemongrass stalk

1 small shallot -- minced

2 garlic cloves -- minced

1/2 teaspoon ground cumin

3 tablespoons peanut oil

1 cup roasted peanuts -- chopped

1/4 cup brown sugar - (packed)

3 tablespoons chili garlic sauce

2 tablespoons soy sauce

Slice bottom 6 inches of lemongrass, discard remainder.

Place in food processor or blender with shallot, garlic, cumin and 1/4 cup water.

Process until smooth.

Place medium skillet over medium heat until hot.

Add oil, swirling to coat sides.

Add spice mixture, and cook, stirring often, until fragrant, 6 to 8 minutes.

Add 1 cup water, peanuts, brown sugar, chili sauce and soy sauce; stir until blended.

Bring to a boil. Reduce heat, and simmer until sauce is slightly thickened, 5 minutes.

This recipe yields 2 cups.

Per Per 2-Tablespoon Serving: 98 Cal; 3g Prot; 8g Total Fat (1 Sat. Fat); 6g Carb.; 0mg Chol; 169mg Sod.; 1g Fiber.

Description: "A spicy dipping sauce for grilled tofu, portobello mushrooms or eggplant."