Peanut Stir-Fry Sauce
June 3, 2022
This is the perfect creamy peanut sauce for stir-fries: a little sweet, a little spicy, and totally delicious! This easy recipe is inspired by Thai peanut sauce. It uses sriracha for a little bit of heat and soy sauce and rice vinegar for more flavor. But it's vegan, so there's no fish sauce. And there's also no coconut milk, so it's easy to make in small batches for stir-fries.
If you're using a natural peanut butter that needs to be refrigerated, you will likely need to heat the sauce a bit to get the peanut butter to blend with the other ingredients. However, if you're using traditional peanut butter and it blends easily for you, the sauce can be eaten without heating it.
This tasty peanut sauce is versatile and it can be used as a pasta sauce, dipping sauce with spring rolls, salad dressing, or stir-fry sauce. You can also toss it with your favorite vegan protein, like my crispy air-fryer tofu.
To stir-fry vegetables, choose vegetables that will hold up well and don't release a lot of moisture during cooking. Some vegetables that are great for stir-fries include red bell peppers, mushrooms, carrots, snow peas or sugar snap peas, broccoli florets, cabbage, green beans, water chestnuts, and baby corn. Cook your vegetables in a large carbon steel wok over medium-high heat for 2-8 minutes, or until they're just tender but still retaining most of their crispness.
Be sure to use an oil with a high smoke point, such as peanut oil, canola oil, vegetable (soybean) oil, and grapeseed oil. Avoid frying with extra-virgin olive oil or sesame oil, since these oils have low smoke points. This spicy peanut sauce can be added directly to your stir-fries at the end and warmed up over medium heat. For more detailed instructions, check out my tofu stir-fry or my peanut noodle stir-fry recipe.
Peanut Stir-Fry Sauce
Yieldabout 3 cups
Prep Time5 minutes
Cook Time3 minutes
Total Time8 minutes
Pin itIngredients
- 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
Instructions
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.
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.
Nutrition Data
Serving Size 1/12 of recipe
| Amount Per Serving | ||
|---|---|---|
| Calories 135 | Calories from Fat 72 | |
| % Daily Value* | ||
| Total Fat 8g | 10% | |
| Saturated Fat 2g | 10% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 250mg | 10% | |
| Total Carbohydrate 16g | 5% | |
| Dietary Fiber 1g | 4% | |
| Sugars 12g | ||
| Protein 3g | 6% | |
| Vitamin A 0mcg RAE | 0% | |
|---|---|---|
| Vitamin B12 0mcg | 0% | |
| Vitamin C 1mg | 1% | |
| Vitamin D 0mcg | 0% | |
| Calcium 12mg | 1% | |
| Iron 0mg | 0% | |
| Potassium 120mg | 3% | |
| Zinc 0mg | 0% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Note: This data should be used only as an estimate. Please see the nutrition section of my terms and conditions for more information on how this data is calculated.
Tofu That Doesn't Suck.
FREE EMAIL BONUS: 5 days of recipes that turn your boring tofu blocks into culinary masterpieces!
Leave a Comment
I love reading comments! I'll do my best to answer questions, too. If you made the recipe, please leave a star rating, it helps support the blog so I can make more recipes and articles. Thank you!
Loading comments...