Recipe by magpie diner
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.
Top Review by alligirl
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.
- 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 See How It's Made
- 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.