I think that the key to this is natural peanut butter. I can't be sure, though, because I never have the other stuff anymore. My mom's jaw is likely hitting the floor. When we were little, natural pb was the cheapest. Adam's, I haven't seen it in years. We didn't like it though. The oil separating looked gross, and we had some other complaints. Who knows. Well, after realizing how much fake crap is in food, I have been trying to do little things to put less fake crap in me. Like the natural peanut butter. Just peanuts and salt. I got it for a good price at a warehouse store. More than their "normal" pb, but about the same as a regular grocery store's pb. Well, the recipe, then! We had this with udon noodles, chicken and green beans. If you want to mix this in with the stir fry over heat, you'll want to increase the water to 1/4 cup. The pepper gets hotter when cooked, but if used cold, this is a mild heat recipe. The ground ginger gives it a more uniform flavor, and the fresh adds to it. I happened to have both, but one or the other would work, too.
Serves: 3-4 Prep time: about 5 min
1 1/2 tsp fresh minced ginger (if you just have fresh, use 1 Tbs)
1/4 tsp ground ginger (if you just have ground, used 1/2 tsp)
1 large clove garlic
1/2 tsp crushed red pepper
3 Tbs teriyaki sauce (or 2 Tbs soy sauce, 1 1/2 Tbs brown sugar)
1/4 cup peanut butter (I used creamy, but chunky would work)
2 Tbs water
- Mince the garlic and ginger.
- Mix spices, garlic, fresh ginger and teriyaki sauce in a bowl.
- Stir in peanut butter until mostly mixed.
- Add water, stir until well mixed.
- Eat over meat, in chicken salad (with celery and onions, maybe a little cilantro), on rice over stir fry, on grilled veggies, a burger, whatever you might put teriyaki sauce on. mmmm, I want more now....