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1 clove garlic, minced

The original recipe called for  2 tablespoons pimiento and 1/4 cup bell pepper but we leave them out.  Ground ginger to taste may be used for the fresh.

      Combine sugar and cornstarch.  Stir in broth and remaining ingredients.  Cook and stir to a boil.  The boil 2 minutes more, stirring, until thick and bubbly.

Here is one we like - I usually serve it with Sesame Chicken wings, but I bet it would be good with Spring Rolls, too.

Cilantro Peanut Dipping Sauce

About 1 cup

Hands on: 5 minutes

Total time: 5 minutes

This Southeast Asian dip is a handy and delicious dip for the sesame wings, as well as grilled meats such as beef and pork, and crisp vegetables.

1/2 cup crunchy peanut butter

1 tablespoon toasted sesame oil

2 tablespoons soy sauce

1 clove garlic

1 tablespoon sambal (Indonesian chile paste) (*I substituted the Chinese chili garlic paste in a jar*)

1 tablespoon granulated sugar

Juice of 1 lime

1/4 cup water or coconut milk (or to desired thinness)

2 tablespoons cilantro leaves

In a blender or food processor, combine peanut butter, oil, soy sauce, garlic, sambal and sugar until smooth. Add lime juice to taste.

With machine running, add water or coconut milk until sauce reaches desired consistency. Quickly pulse in cilantro. Store in an airtight container up to 3 days.

Per tablespoon: 61 calories (percent of calories from fat, 68), 2 grams protein, 3 grams carbohydrates, 1 gram fiber, 5 grams fat (1 gram saturated), no cholesterol, 174 milligrams sodium.