Peanut Stir Fry Sauce

Peanut Stir Fry Sauce

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.
Servings 3 cups


  • 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

Disclaimer Policy: This website is intended to give general information and does not provide medical advice. This website does not create a doctor-patient relationship between you and Dr. John Day. If you have a medical problem, immediately contact your healthcare provider. Information on this website is not intended to diagnose or treat any condition. Dr. John Day is not responsible for any losses, damages or claims that may result from your medical decisions.

Leave a Comment

Your email address will not be published.

IMPORTANT: Any information you share here will be visible to the general public. As a reminder, personal medical information should only be shared with your individual physician.

Recipe Rating

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

  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!