Ginger Peanut Stir-Fry Sauce

READY IN: 10mins
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.

Ingredients Nutrition


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

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