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Adapted from Vegan Fire and Spice by Robin Robertson © 2010. Published by Vegan Heritage Press.
2/3 cup creamy peanut butter
3 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons sweet Thai chili sauce
1 tablespoon light brown sugar
1 1/2 teaspoons Asian chili paste
About 1/2 cup water
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 Outdoorgrrl
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