1 tablespoon mincer ginger
1/2 teaspoon minced garlic
1 tablespoon mirin (sweet rice wine)
1 tablespoon low-sodium tamari or soy sauce -- (to 1 1/2 tbspns)
1 tablespoon rice vinegar
1 1/2 teaspoons red wine vinegar
1 tablespoon honey
1/4 teaspoon dried basil
1/2 teaspoon cracked Szechwan peppercorns -- see * Note
1 tablespoon chunky peanut butter
1 tablespoon water

*Note: You can substitute the same quantity of Thai or Vietnamese chili paste.

In a blender or food processor, combine the ginger, garlic, mirin, tamari, rice vinegar, red wine vinegar, honey, basil, peppercorns, peanut butter, and water. Process until smooth.

Cover and refrigerate until ready to use. (This dressing will keep for up to 1 week.)

This recipe yields about 1/2 cup.

Source