Ginger Peanut Stir-Fry Sauce |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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There are a million versions of spicy peanut sauce - this is just another take on an old (?) favourite. It uses vinegar which I like because I don't always have citrus on hand. My 3 year old loves this (go figure), it's just the right amount of spice for him - so of course you might want to beef up the chili. I also went pretty light on the sesame oil to try and save some calories...all in all it's pretty tasty and super easy! In my photo I had stir-fried it with some buckwheat noodes, bok choi, broccoli and some other veg. Note that it only makes 1/2 a cup, about enough for 2. Ingredients:
1 tablespoon natural-style peanut butter |
1 tablespoon soy sauce (i use braggs) |
2 tablespoons apple cider vinegar (any vinegar should work) |
1 teaspoon chili oil |
1 teaspoon sesame oil |
1 teaspoon fresh ginger, minced (about a 1-inch cube) |
1 garlic clove, minced |
1/2 teaspoon dry mustard (powder) |
1 teaspoon honey |
water (about 2 tbsp) |
2 teaspoons cornstarch |
Directions:
1. Use a glass measuring cup and mix everything together, adding enough water to get you to 1/2 cup (should be 2 tbsp).
2. Add to stir-fried noodles, veg, tofu etc. Add extra soy/braggs and/or water if things get too sticky.
3. Garnish with cilantro, sesame seeds or gomashio.
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