Peanut Sauce (2 variations)

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These peanut sauces are packed with flavor. They go well with this Vegetable Stir-Fry.

Peanut Sauce (version 1)

Yield: scant 1/2 cup

Ingredients

  • 2 Tbsp soy sauce
  • 3 Tbsp unseasoned rice vinegar
  • 1 clove garlic, minced
  • 1 tsp fresh grated ginger
  • 2 Tbsp peanut butter
  • 1 tsp sriracha hot chili sauce, optional

Instructions

  1. In a small sauce pan over medium low heat add soy sauce, rice vinegar, garlic, and ginger. Bring mixture to boil to fuse the flavors and take the rawness out of the garlic. 
  2. Remove from heat and add peanut butter and hot sauce. The warmth of the sauce will melt the peanut butter. Stir to mix.
  3. Use this sauce with stir-fries, rice or noodles.
  4. Keep in an airtight container, in refrigerator, and use within 4-5 days.

Peanut Sauce with PB2 (variation 2)

Ingredients

  • 3 Tbsp peanut butter powder
  • 1 Tbsp soy sauce
  • 1 Tbsp unseasoned rice vinegar
  • 1 Tbsp lemon juice
  • 1 Tbsp water
  • ½ Tbsp cane sugar
  • 1 tsp fresh grated ginger
  • 1 tsp sriracha hot chili sauce, optional

Instructions

  1. Put all ingredients into a personal blender and blend briefly.
  2. Keep in an airtight container, in refrigerator, and use within 4-5 days.