Peanut Ginger Tamari Stir Fry Sauce Recipes

THAI PEANUT STIR FRY SAUCE

Thai Peanut Stir Fry Sauce image

This is the best peanut stir fry sauce I ever tasted. I like to double this recipe to make more sauce to pour over rice.

Provided by Bonnie Gertz

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 10m

Yield 4

Number Of Ingredients 7

Ingredients

2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 tablespoons crunchy peanut butter
1 tablespoon brown sugar
1 teaspoon garlic powder
⅛ teaspoon ground ginger
⅛ teaspoon cayenne pepper

Steps:

Combine vinegar, soy sauce, peanut butter, brown sugar, garlic powder, ginger, cayenne pepper together in a saucepan over medium heat; cook and stir until brown sugar is dissolved and sauce is smooth, about 5 minutes.

Nutrition Facts : Calories 70.5 calories, Carbohydrate 7.1 g, Fat 4.1 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 492.1 mg, Sugar 4.3 g

PEANUT GINGER TAMARI STIR-FRY SAUCE

Peanut Ginger Tamari Stir-Fry Sauce image

Quick and easy, this sauce works well for vegetarian stir-fry, or for dipping veggie rolls in. For a stir-fry, you may want to double the amounts so you can use some for cooking and leave some uncooked to drizzle over the finished product just before serving. I usually use this for a stir-fry of tofu, carrots, and bok choi, served on a bed of Basmati rice.

Provided by Elise and family

Categories One Dish Meal

Time 3m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

2 1/2 tablespoons tamari
1 tablespoon peanut butter
1/4 teaspoon chile
2 teaspoons fresh ginger, minced
1 tablespoon warm water
fresh ground black pepper, to taste

Steps:

Pour Tamari into a small bowl. Add warm water.
Add peanut butter and smush carefully until well-blended.
Add chilis.
Chop and add ginger. Add black pepper. Stir well.
Add to stir-fry as it cooks, in several small amounts (about a teaspoon at a time). Drizzle the remainder over the vegetables and rice just before serving. (The cooked and fresh ginger make a nice combination, we find!) Enjoy!

Nutrition Facts : Calories 62.3, Fat 4.1, SaturatedFat 0.8, Sodium 1294, Carbohydrate 3.2, Fiber 0.7, Sugar 1.2, Protein 4.4

THAI PEANUT STIR-FRY SAUCE

Thai Peanut Stir-Fry Sauce image

Make and share this Thai Peanut Stir-Fry Sauce recipe from Food.com.

Provided by karen in TN

Categories Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons creamy peanut butter
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon garlic powder
1/8 teaspoon ground ginger
cayenne pepper

Steps:

Combine above ingredients and stir until creamy. (It helps to soften the peanut butter in the microwave.).
Add sauce to the stir-fry during the last minute of cooking, stirring to coat food evenly.

GINGER PEANUT STIR-FRY SAUCE

Ginger Peanut Stir-Fry Sauce image

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

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

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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