Peanut Sauce Stir-Fry

When I finally tried making my own peanut sauce, I couldn’t believe how easy it is to prepare, and to tweak according to what’s at hand. Sometimes I add lime juice, or leave out lemon grass if we don’t have it, or use coconut milk instead of veggie stock to thin the sauce, and it always comes out delicious. We usually eat this with noodles, but I don’t see why it wouldn’t be as good over rice as well, and Heikki thinks we should try it with an Indonesian salad dish called gado-gado.

The sauce isn’t exactly visible in this picture, but the recipe does make just enough for a stir-fry for two, or even for three if a milder flavor is desired.

The Peanut Sauce:

  • 3 tablespoons light soy sauce
  • 3 tablespoons smooth peanut butter
  • 2 tablespoons brown rice vinegar
  • 1 tablespoon agave syrup (or brown sugar)
  • 3 big cloves of garlic, grated
  • 1 tablespoon grated ginger
  • 1 teaspoon dried chili flakes
  • 10 cm of a lemon grass stalk, finely minced
  • 1 dl vegetable stock

I just whisk together all the ingredients and that’s it.

This time, our meal consisted of chili noodles, fried tofu, onion, cucumber, carrots, and new crop cabbage, all thinly sliced. First, we cooked the noodles, and then rinsed them in cold water to stop the cooking process. Then we fried the tofu until brown and crispy, and removed it from the pan. Then we added the onion, fried a few minutes, added the carrot, fried a minute, added the cabbage, fried a little more, and added the cucumber, and fried it too until heated through. Then we added the noodles, a small amount at a time, and the tofu last, frying until everything was hot again, and then mixed in the peanut sauce.