Spicy Peanut Sauce for Stir-Fry

Recipe (pre-modification) originally published as "Peanutty Noodles" in
:Cooking Light Magazine. May 2000. Page: 142.

This is an excellent sauce for stirfry vegetables or to serve with 
tofu/chicken/pork.  Serve over rice or noodles.

1-3 teaspoons vegetable oil
2 teaspoons grated peeled fresh ginger
3 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth, or veggie broth
1/2 cup natural-style peanut butter - smooth or chunky is up to you
1/4 cup low-sodium soy sauce
3 tablespoons rice or white wine vinegar
1 tablespoon chili garlic sauce (such as Lee Kum Kee),
or Thai chili-garlic paste (or more to taste)
Optional, especially with salted PB/broth:  1/4 teaspoon salt


 Heat oil in a small saucepan over medium heat. Add the
 ginger and minced garlic; saute 30 seconds. Add broth and the
 next 5 ingredients (broth through salt); stir until well-blended.
 Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from
 heat, and keep warm.