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| 3 Esslöffel | Cayenne powder |
| 4 | Scallions; chopped chopped |
| 4 | cloves garlic minced |
| 1 Teelöffel | ginger finely chopped, fresh |
| 1 Esslöffel | peanut oil |
| 1 Tasse | chicken broth |
| 1 Esslöffel | soy sauce |
| 2 Teelöffel | dark brown sugar |
| 1/4 Teelöffel | ground cumin |
| 3 Esslöffel | lime juice |
| 1/2 Tasse | peanut butter crunchy |
| 1 x ca. 450 g | Pork roast; cut into 1 inch cubes. An alternative is meat that has already been cut for fajitas. This way; you can use pork; beef or chicken. |
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Saute' the scallions, garlic and ginger in the oil for 3 to 4 minutes until soft and transparent but not browned. Add the chicken stock and bring to a boil. Reduce the heat and stir in the remaining ingredients. Simmer the sauce, uncovered for 10 to 15 minutes until thickened.
Toss meat with mixture until evenly coated. Marinate the meat at room temperature for 2 hours. Thread the meat on skewers and broil or grill until done, basting once with the sauce. Serve with a side dish of the sauce for dipping.
Chile-Heads Digest V3 #086
From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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