Peanut Butter Stir Fry Sauce
This simple, 8-ingredient peanut butter stir fry sauce is an easy and delicious way to pack a ton of flavor into a stir fry. Whisk it by hand or whip it up in the food processor - either way you can make this in just 5 minutes or less.
Servings: 6
Calories: 220kcal
Ingredients
- 3/4 cup creamy peanut butter
- 1/2 cup water*
- 3 tablespoons reduced sodium soy sauce
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sriracha
- 1/2 in ginger root, minced
- 2 cloves garlic
Instructions
- Add all of your ingredients to a blender cup or food processor and blend until smooth. Add more water to thin if needed.
Notes
- Water: some peanut sauce recipes use coconut milk, but I like the flavor/consistency of this sauce with water.
- Brown Sugar: we usually skip the sugar, but if you like a little more sweetness to balance out this spicy peanut sauce, you can also add 1-2 tablespoons brown sugar or maple syrup.
- Storage: store peanut sauce in the fridge in a jar or airtight container for up to 3-4 days. It can also be frozen for up to 3 months.
- Sauce thickens when chilled so stir in a little more water if needed to thin it out again.
Nutrition
Serving: 1serving | Calories: 220kcal | Carbohydrates: 8g | Protein: 8g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 485mg | Potassium: 217mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg