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.

• Ready In: 10 mins
• Serves: 2

Ingredients

• 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

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.