Red Meat Allergy Friendly Peanut-Lime Stir-Fry Sauce
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Learn more →Ingredients
4 servings
For the sauce
- ¼ cup natural peanut butter (smooth)
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp garlic-infused oil
- 1 tsp fresh ginger, finely grated
- 1 tsp rice vinegar
- ¼ tsp toasted sesame oil
- 2–4 tbsp water, as needed to thin
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Combine the peanut butter, lime juice, tamari, maple syrup, garlic-infused oil, grated ginger, rice vinegar, and toasted sesame oil in a small saucepan. Whisk together over low heat until the peanut butter loosens and the mixture is smooth and uniform, about 2 minutes.
- 2
Add water 1 tablespoon at a time, whisking after each addition, until the sauce is pourable and coats the back of a spoon — it should flow off the whisk in a steady ribbon rather than clumping. Two tablespoons is usually enough for a stir-fry coating; add a third if you want a thinner drizzle.
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