Peanut Stir Fry Sauce

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This peanut stir fry sauce can be mild or pack a little kick by adding red chili pepper flakes, which we really love. Throw any fresh chopped veggies in a wok or pan on the stove and add this dressing for a quick and flavorful stir fry. You can even find pre-chopped fresh veggies at many grocery stores.  The veggies we used this night happen to be the Trader Joe’s asian blend found in the refrigerated section. Serve over brown rice or cooked quinoa–which also can be found pre-cooked, if desired. Store extra sauce in fridge for additional dishes over the next few days.

Peanut Stir Fry Sauce
Print Recipe
Servings
3 cups
Servings
3 cups
Peanut Stir Fry Sauce
Print Recipe
Servings
3 cups
Servings
3 cups
Ingredients
  • 1/2 cup unsalted peanut butter softened, crunchy or smooth
  • 1/2 cup lime juice
  • 1/4 cup rice vinegar or white balsamic vinegar
  • 1-2 tbsp liquid aminos or soy sauce
  • 1/4 cup fish sauce if desired
  • 3/4-1 cup water
  • pinch chili flakes to desired flavor
  • 1/4 cup crushed peanuts
  • dash salt if desired
Servings: cups
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3 Comments
  1. thanks for the recipe. iwill try soon. important to me today since i need ways to change up regular foods. looks good, thanks again

  2. Loved finding out about potatoes and pasta and refrigeration! Wondering if this makes potato salad, which we love, better because it’s cold, as far as blood sugar?

    • Hi Susan,

      Cooling the potato salad overnight in the refrigerator would be expected to convert the potato to a resistant starch. At least the potato in the salad would be lower glycemic.

      Hope this helps!

      John