Ginger Peanut Stir-Fry Sauce

"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."
 
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photo by alligirl photo by alligirl
photo by alligirl
photo by katew photo by katew
photo by katew photo by katew
photo by Starrynews photo by Starrynews
photo by Crafty Lady 13 photo by Crafty Lady 13
Ready In:
10mins
Ingredients:
11
Serves:
2
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ingredients

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directions

  • Use a glass measuring cup and mix everything together, adding enough water to get you to 1/2 cup (should be 2 tbsp).
  • Add to stir-fried noodles, veg, tofu etc. Add extra soy/braggs and/or water if things get too sticky.
  • Garnish with cilantro, sesame seeds or gomashio.

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Reviews

  1. This was delish! And easy to throw together, with ingredients on hand. I also subbed chili sauce for the oil, but the sesame oil more than made up for it, and the spice was nice. Perfect amount of sauce for a stir fry too, as I started with a bit, at the beginning of cooking, and added it, little by little, layering the sauce, so to speak :-) I can't wait to try this with noodles! Thanks for sharing, magpie diner.
     
  2. Fabulous sauce - tasty and easy ! You could almost make this in your sleep - in fact I nearly did as I am so jet lagged !!! I served this over hokkien noodles and stir fried broccoli and we had a simple and healthy and very enjoyable dinner.
     
  3. Nice and easy to prepare sauce! I tossed it with a quick veggie stirfry of green pepper, onion, cherry tomatoes and carrot and served over rice. I added a dash of red pepper flakes after tossing it all together. Thanks for sharing! Veg*n Swap 25
     
  4. A enjoyed a delicious meal tonight that was easy to prepare and colorful. I arranged grated raw carrot, diced cucumber, sliced green onion, slivers of red bell pepper and chopped fresh cilantro on a platter. Cooked up a pot of soba noodles in vegetable broth and stirred in the stir fry mixture. Only change to the mixture was: subbing arrowroot for cornstarch, 1/2 teaspoon toasted sesame oil and Huy Fong garlic sauce (1/2 teaspoon) for chili oil. Arranged the vegetables on the noodles and ate with chopsticks. Delish! Thank you! Reviewed for Veg Tag August.
     
  5. I made a chicken and noodle stir-fry with this sauce using chicken tenders cut in chunks, spaghetti noodles and green onions. I didn't have chili oil so I used chili sauce. I really enjoyed the spiciness of the chili sauce in this lightly sweetened peanut sauce. It was a little difficult getting the sauce mixed up so I put it in the microwave for about 30 seconds to soften the peanut butter. Everything was very easy to mix up once the peanut butter was soft. Made for May 2010 Aus/NZ Swap.
     
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Tweaks

  1. This was delish! And easy to throw together, with ingredients on hand. I also subbed chili sauce for the oil, but the sesame oil more than made up for it, and the spice was nice. Perfect amount of sauce for a stir fry too, as I started with a bit, at the beginning of cooking, and added it, little by little, layering the sauce, so to speak :-) I can't wait to try this with noodles! Thanks for sharing, magpie diner.
     

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