Asian Pistachio Sauce

See photo.

2 tablespoons peanut or canola oil
5 cloves garlic, minced
1 1/2 tablespoon chopped ginger
1 1/2 cups shelled, unsalted, washed pistachios
1/2 teaspoon salt
1 tablespoon sugar
1 tablespoon rice wine
2 cups water

1. Heat the oil in a saucepan over medium heat, and fry the garlic and ginger for 3-4 minutes, or until lightly browned.
2. Add the remaining ingredients, mix well, and bring to a simmer for 10 minutes.
3. Blend the sauce in a food processor until smooth.

Serve over stir-fried vegetables, tofu, Asian noodles, and/or rice.