Directions

1. Heat a medium stockpot over medium heat and add the oil and onions, sautéing until they begin to soften, about 4 minutes. Add the garlic and ginger and continue to sauté for another 3 minutes. Add rice cooking wine through peanut butter and stir with a wooden spoon to combine. Stir constantly until the sauce begins to boil, about 5 minutes. Remove the pan from the heat and allow to cool completely. Blend the sauce until it becomes perfectly smooth. Add the cilantro and pulse till the cilantro is distributed throughout the sauce. Serve warm as a stir-fry sauce or chilled as a crudité dip or as a sauce for a lettuce or tortilla wrap.