I just made this and I’m in love! No need to buy the bottled stuff or beg for more at the restaurant 😍 by Stella_In_Sheboygan 2 Comments Stella_In_Sheboygan 3 years ago 1/2 cup peanut butter 2 tablespoons sodium soy sauce use tamari or coconut aminos for gluten free 1 tablespoon rice vinegar 2 tablespoons brown sugar 2 teaspoons Sriracha 1 tablespoon lime juice 1 tablespoon minced garlic 1 tablespoon ginger root grated 4 tablespoons warm waterPlace all ingredients in blender and blend until everything is incorporated. Bob_Hondo_Sura 3 years ago I make something very similar. I’ll make a double batch and it will last about 2 months for my rice bowls.You should add in teriyaki sauce as your next sauce recipe.Write A CommentYou must be logged in to post a comment.
Stella_In_Sheboygan 3 years ago 1/2 cup peanut butter 2 tablespoons sodium soy sauce use tamari or coconut aminos for gluten free 1 tablespoon rice vinegar 2 tablespoons brown sugar 2 teaspoons Sriracha 1 tablespoon lime juice 1 tablespoon minced garlic 1 tablespoon ginger root grated 4 tablespoons warm waterPlace all ingredients in blender and blend until everything is incorporated.
Bob_Hondo_Sura 3 years ago I make something very similar. I’ll make a double batch and it will last about 2 months for my rice bowls.You should add in teriyaki sauce as your next sauce recipe.
2 Comments
1/2 cup peanut butter
2 tablespoons sodium soy sauce use tamari or coconut aminos for gluten free
1 tablespoon rice vinegar
2 tablespoons brown sugar
2 teaspoons Sriracha
1 tablespoon lime juice
1 tablespoon minced garlic
1 tablespoon ginger root grated
4 tablespoons warm water
Place all ingredients in blender and blend until everything is incorporated.
I make something very similar. I’ll make a double batch and it will last about 2 months for my rice bowls.
You should add in teriyaki sauce as your next sauce recipe.