Peanut Stir Fry Sauce
Jane Day is co-author with Dr. John Day of "The Longevity Plan," documenting their journey to China's Longevity Village. "Preparing food for guests has always been a stressful thing - feeling inadequate and fearing that the dishes wouldn't turn out. Posting recipes has been an exercise in the ultimate confrontation of this fear. Gratefully, the joy in figuring out how to make favorite dishes with healthier ingredients now exceeds the fear and I take courage in the idea that maybe I can help someone else do the same."
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.
- 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
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thanks for the recipe. iwill try soon. important to me today since i need ways to change up regular foods. looks good, thanks again
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?
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!