Peanut-Sesame Dressing

2/3 cup creamy peanut butter
1/3 cup brown rice vinegar
1/4 cup maple syrup
3 tablespoons water
2 tablespoons tamari
1 tablespoon minced peeled fresh ginger
2 cloves garlic
1 1/2 teaspoons toasted sesame oil
1/4 teaspoon crushed red pepper flakes
1 cup lightly packed fresh cilantro leaves (this is optional if you don't like cilantro)

Ann's header notes: If you'd like a spicier dressing, just add more crushed red pepper flakes. This thickens up once it's refrigerated, so you can either add a little water to thin it or leave it thick to use as a sauce on grains and other cooked dishes.

Blend the peanut butter, vinegar, maple syrup, water, tamari, ginger, garlic, sesame oil, and crushed red pepper in a food processor until smooth and creamy. Add the cilantro and blend just until it's finely chopped The dressing will keep for 2 days, covered and refrigerated.

Makes abaut 1 1/4 cups.

Chinese Salad Dressing
Hands-on time: 10 minutes for dressing, 5 minutes for salad

Time to table: 15 minutes
Serves 4

DRESSING
Note: I used about half the dressing on a pound of bok choy.

1 tablespoon garlic (or garlic to taste, I used garlic from a jar which is some milder)
1 tablespoon ginger (or ginger to taste, I used ginger from a jar from an international market)
2 tablespoons soy sauce
Juice of a lemon
1 tablespoon honey (or agave syrup for a vegan salad)
1 tablespoon sesame seeds (I used black sesame seeds)
Generous dash of cayenne pepper
1/2 teaspoon toasted sesame oil (a little goes a long way)
Peanut oil to taste (I used just 1 tablespoon and was tempted to use none at all, any oil will work but we needn't waste our best olive oil since the other dressing flavors are strong)

Whisk.

Blue Cheese Dressing
1 cup sour cream
1/4 cup buttermilk
4 ounces blue cheese, crumbled
2 teaspoons minced fresh parsley (1/2 teaspoon dried parsley)
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
Kosher or coarse salt and freshly ground black pepper to taste
Combine all ingredients together in a medium mixing bowl, stirring well to combine. Pour into a container with lid and refrigerate for a several hours before serving to allow flavors to blend.
Makes 16 (2-tablespoon) servings or about 2 cups.

Nutrition Facts (per serving): 57.9 calories; 78% calories from fat; 5.1g total fat; 11.8mg cholesterol; 113.7mg sodium; 49.0mg potassium; 1.1g carbohydrates; 0.0g fiber; 0.3g sugar; 1.1g net carbs; 2.1g protein.

Honey Dijon Mustard Vinaigrette
2 tablespoons white wine vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
1 garlic clove, minced
1/4 teaspoon salt or taste
1/4 teaspoon freshly ground black pepper or to taste
1/2 cup vegetable oil
Nori Note: I cheated and just used a honey mustard instead of mixing the honey & the mustard...

In a small mixing bowl, whisk together the vinegar, honey, mustard, garlic, salt and pepper.
While continuing to whisk mixture, slowly pour in vegetable oil in a small stream, whisking constantly until fully incorporated and slightly thickened. (Place the bowl on a damp tea towel to prevent it from slipping.)
Store any unused portion in the refrigerator.

Makes about 1 cup.

Buttermilk Ranch Salad Dressing
Serves/Makes: 1.25 cups | Difficulty Level: 2 | Ready In: 2-5 hrs

Ingredients:

3/4 cup mayonnaise
1/2 cup buttermilk
1 tablespoons parsley
1/2 teaspoon minced dried onion
1 clove garlic -- minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons parmesan cheese

Directions:
Mix all ingredients except buttermilk in a small bowl. While stirring, slowly blend in buttermilk. Chill at least 2 hours before using to give flavors time to meld -- but frankly it's pretty good right after you mix it too.

Lettuce Wraps (P.F. Chang's)

Yield: 4 servings

8 dried shiitake mushrooms
2 ts cornstarch
4 ts dry sherry
4 ts water
salt and pepper

1 1/2 lb boneless, skinless chicken
OR
1 pkg tofu, firm or extra firm (14 oz to 1 lb)

5 tb oil
1 ts fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 sm dried chilies, (optional)
1 (8 oz) can bamboo shoots, minced
1 (8 oz) can water chestnuts, minced

COOKING SAUCE (double this to make a dipping sauce too)
1 tb hoisin sauce
1 tb soy sauce
1 tb dry sherry
2 tb oyster sauce (vegetarian oyster sauce is available)
2 tb water
1 ts sesame oil
1 ts sugar
2 ts cornstarch
large lettuce leaves

Notes:
· Oyster sauce is made from oysters and is non-vegetarian and may cause food reactions to those allergic to shellfish. However, vegetarian oyster sauce made from mushrooms is also available. Oyster sauce is made by simmering oysters and their liquor, and then straining off the oysters and cooking the white broth slowly until it caramelizes and turns dark.

· You can also use ground chicken or turkey or pork in this recipe.

(1) Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. (You can also use fresh, but the flavor is more intense with dried mushrooms). Mince mushrooms. Set aside.

(2) Mix all ingredients for cooking sauce in bowl, and set aside.

(3) Chop tofu or chicken into small cubes.
(4) In medium bowl, combine cornstarch, sherry, water, soy sauce, salt, pepper. Mix, then add chicken or tofu. Stir to coat protein ingredient thoroughly. Stir in 2 tsp. oil and let sit 15 minutes to marinate.

(5) Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes. Set aside.

(6) Add 2 TBSP oil to pan. Add ginger, garlic, chilies(if desired), and onion; stir fry about a minute or so.

(7) Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.

(8) Return chicken/tofu to pan. If you doubled the cooking sauce, add half to pan, reserving the extra for the dipping sauce. Otherwise put all of it in. Cook until thickened and hot.

(9) For dipping sauce, remove the chicken/tofu mixture from the pan and then add just the leftover cooking sauce. Cook for a few minutes until thick and glossy.

(10) Spoon into lettuce leaf and roll. Offer extra dipping sauce in a bowl or drizzle it over the lettuce leaf packages. Alternatively, serve this as a salad by making a bed of loose lettuce leaves, top with cooked chicken or tofu mixture and drizzle with sauce.