Place all ingredients other than water in a bowl. Mix to combine. Then add water and mix again.
For STIR FRY:
Heat oil in a skillet or wok over high heat. Add garlic and 1/2 sliced onion. Cook 1 minute.
Add protein of choice or sliced tofu. Cook 2 minutes until just cooked.
Add vegetables in order of time to cook, starting with the veggies that take the longer. Cook briefly until just cooked but still crisp.
Add delicate veggies (eg bean sprouts, spinach and other leafy greens) and Sauce. Toss until Sauce thickens (add extra water if needed).
Garnish with peanuts and coriander / cilantro, if using. Serve over rice - or for a low carb, low cal option, try Cauliflower Rice!
Follow Stir Fry directions. Add NOODLES with the Sauce in step 4.
Toss for 1 - 2 minutes until Sauce thickens and coats noodles. Remove from heat, garnish and serve immediately!
1. Peanut Butter - Regular peanut you use for sandwiches or unsweetened peanut butter is fine here.2. Fish Sauce - don't skip this! It's key for getting enough complexity in the flavour of this Peanut Sauce with so few ingredients. The sauce smells a bit fishy but that smell disappears once cooked. 3. Dark Soy Sauce has more flavour than light and all purpose soy sauce. It also darkens the colour of the Peanut Sauce. You can substitute with normal soy sauce. 4. When cooking stir fries, add the vegetables that take the longest to cook first, then delicate leafy things like the leaves of Asian greens, spinach and bean sprouts right at the end. For Asian greens, separate the stems from the leafy parts, and put the stems in first.Broccoli / broccolini / cauliflower - cook prior to adding as they won't cook in the quick cook time for this recipe. 5. STORAGE: The Sauce can be made and kept for 3 - 5 days. If keeping for longer than than 3 days, leave out the ginger and garlic and add it when using (for freshness and also because minced garlic goes off).6. Nutrition for Sauce only, for stir fry for 2 servings.