Peanut Stir-Fry Sauce

by Steph Sunshine at

Yieldabout 3 cups

Prep Time5 minutes

Cook Time3 minutes

Total Time8 minutes


  • 1 cup water
  • 2/3 cup creamy salted peanut butter
  • 1/2 cup vegan granulated sugar
  • 1/2 cup coconut aminos or low-sodium soy sauce
  • 1/2 cup rice vinegar
  • 2 tbsp. sriracha
  • 2 tbsp. garlic, minced
  • 2 tbsp. fresh ginger root, peeled and grated


  1. Combine sauce ingredients in a large bowl and mix well. Or, combine your ingredients in a jar with a lid that seals (such as a mason jar) and shake it to combine.
  2. If your peanut butter was refrigerated (natural peanut butters usually need to be refrigerated), you may need to heat the sauce to get it fully combined. Place the sauce in a small saucepan over medium heat and whisk until smooth. Or, if you're using the peanut sauce in a stir-fry, you can add the amount you want to use directly to the wok over medium heat and stir into the stir-fry until the sauce is smooth and warm.

Notes & Hints

This recipe makes enough sauce for 2-4 stir-fries, depending on how much sauce you like to use.

Store leftover sauce in an airtight container in the refrigerator for up to 1 month.