1/2 c  Rice wine vinegar

    1/2 c  ;Water

    1/4 c  Sugar

      1 c  Roasted, unsalted peanuts

      2 tb Grated fresh ginger

      1 tb Minced garlic

      2 tb Fresh cilantro

    1/2 ts Salt

      3 tb Soy sauce

      1 tb Sesame oil

  In a small saucepan combine the vinegar, water & sugar. Bring to a
  boil and boil for 5 minutes, stirring occasionally to make sure the
  sugar is dissolved.  Remove from heat and allow the mixture to cool.
  Put the peanuts and vinegar-sugar mixture into a food processor or
  blender and puree until smooth. Add the ginger, garlic, cilantro, red
  pepper flakes, and salt, and mix well. Add the soy sauce and sesame
  oil and beat until well integrated into the peanut mixture.
  This sauce will keep 10 days, covered in the refrigerator. Warm
  slightly before serving.