1/4 cup chopped onion
1/4 cup peanut oil
2 tablespoons rice wine vinegar
2 tablespoons water
1 tablespoon chopped fresh ginger root
1 tablespoon chopped celery
1 tablespoon soy sauce
1 1/2 teaspoons tomato paste
1 1/2 teaspoons granulated sugar
1 teaspoon lemon juice
Dash each salt and pepper
Combine all ingredients in blender container or wok bowl of food processor fitted with steel knife; process until almost smooth.
Makes six servings. May be kept refrigerated up to one week.
Source: benihana.com photo:www.inspired2cook.com
