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Peanut Sauce for Stir Fries
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Prep Time
5m
Cook Time
-
Total Time
5m
This peanut sauce is perfect for stir-fries, creating a rich and flavorful dish. Made with fish sauce, soy sauce, sugar, garlic, ginger, and peanut butter, this sauce is versatile and can be used with your choice of protein and vegetables, or with noodles for a delicious noodle stir-fry. Top with coriander and peanuts!
Ingredients
Servings:
2
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Peanut Sauce
To Use The Sauce
Stir Fry
Noodle Stir Fry - You Will Need
Garnish (optional)
Steps
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Notes
1. Peanut Butter- Regular peanut you use for sandwiches or unsweetened peanut butter is fine here.
2. Fish Sauce - don't skip this! It's key for getting enough complexity in the flavour of this Peanut Sauce with so few ingredients. The sauce smells a bit fishy but that smell disappears once cooked.
3. Dark Soy Sauce has more flavour than light and all purpose soy sauce. It also darkens the colour of the Peanut Sauce. You can substitute with normal soy sauce.
4. When cooking stir fries, add the vegetables that take the longest to cook first, then delicate leafy things like the leaves of Asian greens, spinach and bean sprouts right at the end. For Asian greens, separate the stems from the leafy parts, and put the stems in first.
Broccoli / broccolini / cauliflower - cook prior to adding as they won't cook in the quick cook time for this recipe.
5. STORAGE: The Sauce can be made and kept for 3 - 5 days. If keeping for longer than than 3 days, leave out the ginger and garlic and add it when using (for freshness and also because minced garlic goes off).
6. Nutrition for Sauce only, for stir fry for 2 servings.
2. Fish Sauce - don't skip this! It's key for getting enough complexity in the flavour of this Peanut Sauce with so few ingredients. The sauce smells a bit fishy but that smell disappears once cooked.
3. Dark Soy Sauce has more flavour than light and all purpose soy sauce. It also darkens the colour of the Peanut Sauce. You can substitute with normal soy sauce.
4. When cooking stir fries, add the vegetables that take the longest to cook first, then delicate leafy things like the leaves of Asian greens, spinach and bean sprouts right at the end. For Asian greens, separate the stems from the leafy parts, and put the stems in first.
Broccoli / broccolini / cauliflower - cook prior to adding as they won't cook in the quick cook time for this recipe.
5. STORAGE: The Sauce can be made and kept for 3 - 5 days. If keeping for longer than than 3 days, leave out the ginger and garlic and add it when using (for freshness and also because minced garlic goes off).
6. Nutrition for Sauce only, for stir fry for 2 servings.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories212kcal10%
-
Fat17g0%
-
Saturated Fat2g0%
-
Carbohydrates10g0%
-
Fiber1g0%
-
Sugar5g0%
-
Protein6g0%
-
Cholesterol0mg0%
-
Sodium513mg25%
Percent Daily Values are based on a 2,000 calorie diet.