1 tsp oil
1 inch of fresh ginger, grated
1 clove of garlic, grated/minced
3 tbsp peanut butter - I go chunky all the way
3 tsp soy sauce
3-4 shakes of fish sauce
3-4 shakes of hot sauce
1/8 cup of water
other things you will need:
something to dice/grate with
- Over medium high, heat your oil. Add your garlic and ginger and cook for a minute - don't allow it to brown.
- After it has cooked for a minute or so, add your peanut butter. I said 3 tbsp but really you can eyeball it - just a big ol' whack of pb. Stir.
- Add your soy sauce, fish sauce, and hot sauce and stir until it's all combined. You'll notice that your peanut butter-mix is a darker and kind of glossier brown than the peanut butter. This is good!
- Add your water and stir - the sauce will thin and lighten. Add more water if necessary to achieve desired consistency - the longer you cook this the thicker it will get. If you need to thin it just add a dash more water. You can keep this in your fridge for up to a week although you will need to heat it to get it liquid-y again.
- Drizzle all over things!