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.
Provided by magpie diner
Categories < 15 Mins
Time 10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- 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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