Peanut Sauce

1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup cold water
1 tablespoon sugar
2 teaspoons peeled, minced, fresh ginger
1 teaspoon minced garlic
6 tablespoons smooth peanut butter at room temperature
6 tablespoons peanut oil
3 tablespoons sesame oil
1/2 teaspoon chili oil (optional)

Place the soy sauce, vinegar, water, sugar, ginger and garlic in a blender or food processor.  Process at high speed until ginger and garlic are smoothed into the liquid, about 1 minute.  Add the peanut butter and process for 1 minute more.

Combine the oils and drizzle into the sauce with the blender running on low speed.  Process until combined and smooth.  Sauce can be thinned with water if necessary.

Sauce can be stored in a covered container in the refrigerator for up to two or three days.  Bring to room temperature before serving.