|Pure olive oil||2 Tablespoon (Bertolli Classico)|
|Onion||2⁄3 Cup (10.67 tbs), finely chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Red pepper flakes||1⁄2 Teaspoon, crushed|
|Peanut butter||2⁄3 Cup (10.67 tbs) (Skippy Creamy or Super Chunk)|
|Packed dark brown sugar||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Apple cider vinegar||2 Tablespoon|
|Fresh ginger||2 Teaspoon, grated|
|Water||1 Cup (16 tbs)|
1. In a small saucepan, heat oil over medium heat and cook onion, garlic and crushed red pepper stirring frequently, 3 minutes until onion is tender.
2. Stir in peanut butter, brown sugar, soy sauce, vinegar and ginger.
3. Gradually stir in water until blended and serve warm.