Name: Spicy Stir-Fry Sauce
Prep time: 5 min
Total time: 5 min
Ingredients: 1 cup soy sauce; ¼ cup rice wine; ¼ cup white sugar; 2 tablespoons chile paste; 2 tablespoons sesame oil; 1 tablespoon crushed red pepper; 1 tablespoon chopped garlic; 1 tablespoon cornstarch; 2 teaspoons chopped ginger

Use this sauce to spice up any stir-fry. May bring a little sweat to your forehead. Marinate meat in sauce if desired. Stir-fry meat and veggies until almost cooked to desired doneness. Add sauce, toss to coat, and heat through. Adjust chile paste for more or less heat.

Spicy Stir-Fry Sauce

soy sauce

rice wine

white sugar

chile paste

sesame oil

red pepper

garlic

cornstarch

ginger

Whisk soy sauce, rice wine, sugar, chile paste, sesame oil, crushed red pepper, garlic, cornstarch, and ginger together in a bowl.


12.03.17 I wanted to use up some veggie odds and ends I had in the fridge so a stir fry came to mind. This sauce takes no time to mix up and worked really well with shrimp snow peas onions red bell pepper carrots and fresh pineapple. Did all the prep work early in the day microwaved the cooked rice and had a nice evening dinner with little work. We like food with a bit of heat but between the chili paste and the red pepper flakes I was concerned that it just might be crazy hot for us. I kept the chili paste the same but reduced the red pepper flakes to 1 tsp and my husband said we may want to cut that back just a little more next time (personal taste preference nothing negative here). Thanks for sharing your recipe we enjoyed it.

This was outstanding!!!  I read the reviews and used only 1/3 cup soy sauce and used brown sugar instead of white.  I didn't have any chili paste so I used sriracha sauce instead.  I used leftover roast beef from a french dip sandwich recipe as my protein and a container of stir fry mix from Trader Joe's with some added sugar peas.  My husband went back for thirds and he is not a big fan of stir fry!

extremely salty. I'd use half to a third of the soy sauce, or cook two weeks worth of stir fry at once. wouldn't make this again without changing it.

Love it! I used reduced sodium soy sauce and cut back on the crushed red pepper but this was a great sauce for any stir-fry. next time I will marinate some boneless skinless chicken thighs to add to the vegetable stir-fry. Great flavor---will use this as my base stir-fry sauce from now on.

Made this recipe without any changes. Was way too salty. but not make again.

Cut red pepper in half for kids. It was hot but good for adults though.

I agree........waaaaay too salty. I used about 1/3 cup soy sauce and increased sugar a bit. I used brown sugar.  After that, it tasted really good.

It's a bit salty even when using low-salt soy sauce (which I highly recommend). It could be made with gluten-free tamari if that's an issue. Go with low-salt tamari as well. I used sambal oelik for the chili paste. I used Mirin as I didn't have plain rice wine. I'll go with rice wine next time as the mirin had corn syrup (I didn't know!) and more salt. Add the sauce to your stir fry -- a few dashes not the whole batch -- and taste as you go. Save the rest in the fridge.

Spicy Stir-Fry Sauce

Prep Time: 5 minutes

Total: 5 minutes

Servings: 6

Cost: $3.67 /serving

Author : OnN2nN5

Ingredients

Instructions

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