Mains - Satay sauce for stir fry recipes

Author: Kenneth Lacourse  

Sriracha adds heat while toasted sesame oil rounds things out with a silky mouthfeel and deep nutty flavor. Makes enough sauce for 2 - 3 people, a stir fry with rice, or stir fried noodles.

Peanut Sauce for Stir Fries

Peanut Sauce for Stir Fries
Recipe VIDEO above. A simple, really tasty peanut sauce to use in stir fries and noodles! Tastes like a Satay Peanut Sauce. To use, follow formula below or for full directions, use this Satay Peanut Chicken Stir Fry or this Stir Fried Noodles with Peanut Sauce recipe. Makes enough sauce for 2 - 3 people, a stir fry with rice, or stir fried noodles.
Provided by: Nagi
Total time: 5 minutes
Prep time: 5 minutes
Yields: 2 servings
Cuisine: Asian
Number of ingredients: 19
  • 1 tbsp fish sauce ((Note 1))
  • 1/2 tbsp dark soy sauce ((Note 2))
  • 1 1/2 tsp sugar
  • 2 tsp cornflour / cornstarch
  • 1 garlic clove (, minced)
  • 1 tsp grated ginger
  • 1 tsp curry powder ((any type))
  • 1 1/2 tbsp / 30 g crunchy peanut butter, regular ((Note 1))
  • 3 tbsp water
  • 1 SINGLE batch Peanut Sauce ((above))
  • 2 tbsp oil
  • 1/2 onion, sliced
  • 1 - 2 garlic cloves, finely chopped or minced
  • 180- 200g / 6 - 7 oz protein of choice, sliced
  • 3 - 4 cups vegetables of choice, chopped / sliced as required and grouped by cooking time ((Note 4))
  • DOUBLE batch Peanut Sauce ((tap Servings & slide))
  • Stir fry ingredients above
  • 100g / 3.5 oz dried rice noodles OR 180g/6 oz fresh noodles of choice (, prepared per packet)
  • Finely chopped coriander / cilantro, crushed peanuts
  • Serving Size: 52 g
  • Calories: 122 kcal
How to cook:
  1. Peanut Sauce:
  2. Place all ingredients other than water in a bowl. Mix to combine. Then add water and mix again.
  3. For STIR FRY:
  4. Heat oil in a skillet or wok over high heat. Add garlic and 1/2 sliced onion. Cook 1 minute.
  5. Add protein of choice or sliced tofu. Cook 2 minutes until just cooked.
  6. Add vegetables in order of time to cook, starting with the veggies that take the longer. Cook briefly until just cooked but still crisp.
  7. Add delicate veggies (eg bean sprouts, spinach and other leafy greens) and Sauce. Toss until Sauce thickens (add extra water if needed).
  8. Garnish with peanuts and coriander / cilantro, if using. Serve over rice - or for a low carb, low cal option, try Cauliflower Rice!
  9. For NOODLES:
  10. Follow Stir Fry directions. Add NOODLES with the Sauce in step 4.
  11. Toss for 1 - 2 minutes until Sauce thickens and coats noodles. Remove from heat, garnish and serve immediately!
Notes: The Best Damn Peanut Stir Fry, 4 tablespoons of soy sauce or tamari · 3 tablespoons of peanut butter · 2 tablespoons of warm water · 3 tablespoons of toasted sesame oil

Quick Satay Peanut Stir Fry (from scratch)

Ultra tasty stir fry made from scratch! This will blow your mind - so quick, super delish, this Duration: 1:11

Tofu Stir-Fry with Vegetables and Peanut Sauce

Tofu Stir-Fry with Vegetables and Peanut Sauce
Creamy, garlicky, gingery homemade peanut sauce makes this super healthy tofu and vegetable stir-fry into a hearty, satisfying vegan dinner even omnivores will love.
Provided by: The Modern Proper
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Thai
Number of ingredients: 15
  • 1 tbsp fresh ginger, minced or grated
  • 1 large garlic cloves, minced
  • 1/2 cup natural peanut butter (unsalted)
  • 1/4 cup low-sodium soy sauce (or tamari)
  • 1/4 cup water
  • 2 tbsp Chinese black vinegar (or 3 tbsp apple cider vinegar)
  • 1 tsp sambal oelek or sriracha, plus more to taste
  • 2 tbsp toasted sesame oil
  • 2 tbsp canola oil
  • 1 (14 oz) package extra firm tofu, drained on a towel and cut into 1 inch cubes
  • 2 cups roughly chopped cabbage
  • 1 small head of broccoli, cut into florets
  • 1 batch peanut sauce
  • green onions, thinly sliced, optional
  • sesame seeds, optional
  • Calories: 504 calories
  • Carbohydrate: 19 grams carbohydrates
  • Cholesterol: 0 milligrams cholesterol
  • Fat: 35 grams fat
  • Fiber: 7 grams fiber
  • Protein: 21 grams protein
  • Saturated Fat: 5 grams saturated fat
  • Sodium: 845 milligrams sodium
  • Sugar: 4 grams sugar
How to cook:
  1. **Combine all peanut sauce ingredients in a food processor or blender, and blend until the peanut sauce is smooth, cohesive and creamy, about 30 seconds
  2. Can easily be made a few days ahead and stored in the fridge.In a large skillet or wok, warm the oil over medium-high heat
  3. Add the tofu, and let it fry for a few minutes on each side, about 10-12 minutes total
  4. When the tofu has gotten crispy remove from pan and set aside on a paper towel lined plate
  5. In the same skillet add the cabbage and broccoli, and sauté until the vegetables are soft and tender, about 8 minutes
  6. Turn the heat down to medium, return tofu to the skillet and add the peanut sauce
  7. Toss to coat and allow to cook for another 1-2 minutes
  8. Serve over steamed brown rice, noodles, or simply as-is.Note: This is a savory peanut sauce, unlike the sweet peanut sauce you might be used to
  9. It may seem very salty on it's own, but when mixed with the unseasoned veggies and tofu, it is mellow and delicious! If you'd like it to be a touch sweet, you can add 1 teaspoon of honey
Notes: Peanut Satay Chicken Stir Fry, In a small bowl, whisk peanut butter, soy sauce, vinegar, sugar, and cornstarch mixture until smooth. Add to chicken mixture and let stir-fry

Easy Vegetable Stir Fry with Creamy Peanut Sauce

Easy Vegetable Stir Fry with Creamy Peanut Sauce
A delicious peanut sauce compliments this fantastic stir fry with simple to follow cooking tips. Beginner friendly and super quick to make!
Provided by: HurryTheFoodUp
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 2 servings
Cuisine: Asian,Vegan
Number of ingredients: 15
  • 1 tbsp peanut oil ((sunflower oil will do too.))
  • 1 clove garlic ((peeled and diced))
  • 1 piece ginger, fresh ((thumb sized, peeled and grated))
  • 1 onion ((peeled and diced))
  • 2-3 cups vegetables, fresh or frozen ((choose your favourite: broccoli, carrots, cauliflower, etc.))
  • 1 big handful snow peas ((or sugar snap peas))
  • 6-8 baby corns
  • 3.5 oz noodles ((I love glass noodles as they’re really quick to cook and taste great!))
  • 1 handful peanuts
  • 2 tbsp peanut butter ((crunchy would be nice))
  • 2 tbsp soy sauce ((light or dark are both great))
  • 2 tbsp sweet chili sauce
  • ¼ cup water
  • 1 tbsp maple syrup
  • 1 stick lemongrass
  • Calories: 604 kcal
  • Carbohydrate: 80 g
  • Protein: 21 g
  • Fat: 26 g
  • Saturated Fat: 5 g
  • Sodium: 1228 mg
  • Fiber: 8 g
  • Sugar: 23 g
  • Trans Fat: 1 g
  • Cholesterol: 42 mg
  • Unsaturated Fat: 19 g
  • Serving Size: 1 serving
How to cook:
  1. Preparation:
  2. Get ready
  3. Get all ingredients ready and in one place. Thaw the frozen veggies (with a microwave or by taking them out of the freezer early enough).
  4. Chop the snow peas, baby corn and onion. Dice the garlic and ginger.
  5. Cook the noodles so you have them at hand when the stir-fry comes together. When ready, drain and rinse under cold water (they’ll stick together less).
  6. For the sauce:
  7. Mix
  8. Grab a large bowl and chuck in the peanut butter, soy sauce, sweet chilli sauce, water, syrup. Mix well with a spoon ‘til it’s a nice and creamy sauce. Optionally, throw in the lemon grass.
  9. Now you’re ready to wok and roll:
  10. Heat
  11. In a wok or large pan heat the oil until it starts smoking.
  12. Add the garlic, ginger, onion, sugar snaps and baby corn.
  13. Add
  14. Around 40 seconds later add the thawed veggies. (If you just use fresh veg, throw in everything at once).
  15. Stir it well for about 4-5 minutes.
  16. Reduce the heat a little and add the sauce and noodles. It’ll quickly begin to boil.
  17. Add
  18. Make sure it’s all nice and creamy. Add a little more water, if not!
  19. Add some peanuts.
  20. Simmer
  21. Let it simmer for another 3-5 minutes.
  22. Fish out the lemon grass before serving (it’s only for the flavour, not for eating!!)
  23. Eat
  24. Done!
Notes: Thai Peanut Chicken Stir Fry {One Pan!}, For the Sauce · ▢ ½ cup creamy peanut butter · ▢ 3 tablespoons water · ▢ 3 tablespoons honey · ▢ 2 tablespoons soy sauce · ▢ 3 tablespoons Thai

The Best Damn Peanut Stir Fry

The Best Damn Peanut Stir Fry
Whipping up the perfect peanut sauce is my favorite way to glow up end-of-the-week vegetables with a fabulously simple stir fry. Start with soy sauce for saltiness, peanut butter for creaminess and water to thin it out. Then add rice vinegar, garlic, and ginger for tang and brown sugar to balance the flavors. Sriracha adds heat while toasted sesame oil rounds things out with a silky mouthfeel and deep nutty flavor.
Provided by: Megan Sadd
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 2 servings
Cuisine: Asian
Number of ingredients: 23
  • 10 ounces of firm tofu
  • 2 tablespoons of soy sauce or tamari
  • ½ teaspoon of garlic powder
  • 1 tablespoon of corn starch (potato starch would also work)
  • 1 tablespoon of grapeseed or other mild oil (divided)
  • 1 cup of chopped cauliflower
  • 4-5 cloves of garlic
  • 1 white onion, chopped
  • 1 cup of chopped asparagus
  • 1 bell pepper, chopped
  • 4 tablespoons of soy sauce or tamari
  • 3 tablespoons of peanut butter
  • 2 tablespoons of warm water
  • 3 tablespoons of toasted sesame oil
  • 1 tablespoon of rice vinegar
  • 2 tablespoons of brown sugar
  • 2 cloves of garlic minced
  • 4 teaspoons of minced ginger
  • 2 teaspoons of cornstarch (or potato starch)
  • 2 teaspoons of Sriracha (and more for garnish)
  • 4 cups of cooked brown rice (see Fresh Tips!)
  • 2 stalks of green onion, diced
  • 2 tablespoons of peanuts, chopped
How to cook:
  1. Wrap the tofu in a towel and gently squeeze out the water. Dice into 1-inch cubes. Put the cubes in a container with a lid. Drizzle the soy sauce over the tofu, then cover and shake until well coated. Add the garlic powder and starch, then cover and shake again.
  2. Put a nonstick pan over medium-high heat. Pour in 2 teaspoons of oil. Cook the tofu until browned on all sides, about 3 to 4 minutes, turning occasionally. Remove the tofu when it’s done and place the pan back over the heat.
  3. Add the cauliflower to the pan, along with the remaining 1 teaspoon of oil. While it cooks, mince the garlic. Add the white onion to the pan. Stir and cook until the onion is soft, about 3 to 4 minutes.
  4. Add the asparagus, bell pepper, and garlic to the pan. Cook and stir until the vegetables are tender with a bit of crunch, about 5 to 7 more minutes.
  5. Meanwhile, make the sauce. Whisk the soy sauce, peanut butter, water, sesame oil, vinegar, brown sugar, garlic, ginger, starch, and Sriracha together in a bowl.
  6. When the veggies are tender with a bit of crunch, add the tofu back to the pan, and turn off the heat. Add the sauce and mix well to combine. Serve over warm brown rice with green onion, chopped peanuts, and a drizzle of Sriracha, if desired.
Notes: Chicken with Thai Peanut Stir Fry Sauce, Ingredients. 1x 2x 3x · 2/3 cup creamy peanut butter · 1/3 cup water · 1/4 cup brown sugar · 3 tablespoons reduced sodium soy sauce divided · 1 tablespoon fish sauce
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