I have this peanut sauce recipe, and y’alls, it makes vegetables addicting. I am always telling my friends about it because, ya know, friends share their best secrets with each other. This peanut sauce is a gift from my heart to your taste-buds and body.
Finding ways to make vegetables delicious is a game-changer for sticking to healthy eating, and losing weight (if you want to) much more enjoyably. We all know vegetables are great for our health, but they also fill you up on few calories, which is one of the reasons why I think everyone needs a few crazy-delish veggie recipes in their repertoire.
HOW DO YOU USE PEANUT SAUCE?
Most often it’s used as a dip for rice paper wraps or as an all-over sauce in Thai noodle dishes. But, think outside of that little box for something this tasty! Personally, it’s my go-to sauce for stir-fry. I can take whatever veg I have left in my fridge, sauté it up, add some lean protein, top it with this peanut sauce, and I am in heaven, all while reaching my goals of a lean, healthy, yum-azing, filling meal. Wins across the board.
I have used this peanut sauce recipe for years, making a batch at least once a month, if not once a week. It has become a nostalgic part of my life – I could cook it in my sleep, enjoying all the familiar smells, tastes and simple steps.
PEANUT SAUCE FLASHBACK
I remember the first time I tried making peanut sauce – I was skeptical. Peanut sauce? This seems weird, but hey, I could be good and I need something new. My life was forever changed. After tweaking the ingredients a little each time, this recipe has reached its full ripeness, and now you can cook it and experience the healthy, addictive qualities of it too.
This will make 1 cup of sauce, but I always double the recipe for leftovers. 1/4 cup is approximately 100 calories, which can be considered 1 serving of healthy fats. For a big plate of veg, I use ¼ + 1/8 cup of sauce for 150 calories.
The GIST of this peanut sauce recipe –
Put all the ingredients in one large pan. Whisk. Bring to a boil, then reduce to a simmer. Whisk occasionally for 5 – 7 minutes until sauce coats a spoon beautifully – not too thick, not too thin. Done.
Peanut Sauce Perfection
Author: Jessica Joy
- ¼ cup peanut butter (swap with almond butter if desired)
- 1-inch piece ginger, freshly grated (I keep peeled ginger pieces in the freezer for fast, easy grating)
- 2-3 garlic cloves, minced
- 1½ Tbsp soy sauce or liquid aminos
- 1/2 packet stevia, or a few drops if using liquid stevia
- 1 cup chicken broth, low-sodium preferred (or swap healthy bouillon)
- ¼ – ½ tsp cayenne pepper OR a few squirts of sriracha. Adjust according to your spice-level preference
- Combine all ingredients in a large sauté pan. Simmer for 7-10 minutes, whisking occasionally, until desired thickness is reached. Adjust seasonings according to preferences. If you’re not sure what’s missing, try adding a little more sweetness – that often takes it over the top.
- Refrigerate peanut sauce in an airtight container, and use for up to 5 days.
Go forth, and enjoy the wonders of peanut sauce-iness!