Best 8 Spicy Stir Fry Sauce Recipes
**Savor the Exquisite Symphony of Flavors: A Journey into the World of Spicy Stir-Fry Sauces**
Embark on a culinary adventure with our diverse collection of spicy stir-fry sauce recipes, each a symphony of bold flavors that will ignite your taste buds and transport you to a realm of gastronomic delight. Whether you prefer the fiery heat of chili peppers, the aromatic warmth of ginger, or the tangy zest of citrus, our sauces offer a tantalizing array of options to suit every palate. From the classic spicy Szechuan sauce, with its complex blend of sweet, sour, and savory notes, to the vibrant Thai stir-fry sauce, alive with the flavors of lemongrass, galangal, and kaffir lime leaves, our recipes cater to a wide range of culinary preferences. Prepare to tantalize your taste buds with these exceptional spicy stir-fry sauces, sure to elevate your everyday meals into extraordinary culinary experiences.
SPICY STIR-FRY SAUCE
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.
Provided by OnN2nN5
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk soy sauce, rice wine, sugar, chile paste, sesame oil, crushed red pepper, garlic, cornstarch, and ginger together in a bowl.
Nutrition Facts : Calories 132.2 calories, Carbohydrate 17.5 g, Fat 5.5 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 1 g, Sodium 2449.5 mg, Sugar 10.2 g
STIR-FRY SHRIMP WITH SPICY ORANGE SAUCE
From Cooking Light. Just like Chinese takeout or PF Chang's Orange Peel Shrimp (without the orange peel). This takes no time to make and you already have most of the ingredients. We halved the recipe and cooked up 11 large shrimp from Costco for 2 people. At first we burned the garlic and ginger, so we started over and turned the heat down to medium. Enjoy! ** I took note from a reviewer and added some steamed broccoli with the sauce in step 6 - AWESOME! **
Provided by mikey ev
Categories Asian
Time 20m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.
- Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.
- Heat canola oil in a large nonstick skillet over medium-high heat.
- Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant.
- Add shrimp mixture; stir-fry for 3 minutes.
- Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently.
- Serve immediately.
SPICY ORANGE STIR FRY SAUCE
This recipe from Cooks Illustrated makes enough sauce for 1 regular stir fry recipe. The citrus flavors in this sauce are especially good with chicken and shrimp. Other options are beef strips, tofu, or a veggie stir fry. If a spicier sauce is desired, add up to 2 teaspoons more chili sauce, or just toss in a teaspoon of ground cayenne pepper. Yum-O!
Provided by MelvinsWifey
Categories Sauces
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a small bowl.
- Toss with your favorite stir fry and serve hot!
CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE
If you like spicy peanut sauce, you'll like this dish. The sauce is smooth and creamy with a bit of kick. When stir-frying, I like to marinate the meat to add a bit more depth of flavor. I used chicken for this recipe but am sure it would also go well with pork or shrimp (of course taking into account varying cooking times of different meats).
Provided by MarthaStewartWanabe
Categories One Dish Meal
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 21
Steps:
- Thoroughly whisk together ingredients for marinade (except olive oil) and marinate sliced chicken for 30 minutes at room temperature or 1-2 hours refrigerated.
- While chicken is marinating, thoroughly whisk together ingredients for sauce in a small bowl; set aside.
- Heat 1 tbs. oil in wok (or large skillet) at medium-high heat. Drain chicken and cook for 10 minutes or until no longer pink. Set cooked chicken aside, covered.
- Reduce temperature to medium heat and heat 1 tbs. oil in wok. Cook vegetables for 10 minutes or until tender but crisp.
- Return cooked chicken to pan and toss with vegetables.
- Make a well in the center of the wok and pour sauce into it, stirring constantly. The sauce will thicken slightly. If the sauce is too thick to your taste, add water a little at a time until desired consistency is reached.
- Toss sauce, chicken and vegetables in wok until sauce is thoroughly incorporated.
- Serve over rice or rice noodles.
SPICY STIR FRY SAUCE
Husband begged for stir-fry, so I had to search for a good stir-fry sauce. I found a couple that I liked, but I ended up making my own and throwing stuff together. This is what I came up with! He drooled and ate so much I thought he'd burst! :)
Provided by Michaela Boers
Categories Other Sauces
Number Of Ingredients 13
Steps:
- 1. In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil, white pepper, hoisin sauce and garlic chili sauce.
- 2. Dissolve the cornstarch in 1/4 cup water.
- 3. Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger (I like to use ginger paste (found in produce refrigerator section, lasts a long time and tastes great); cook, stirring, until fragrant, about 15 seconds.
- 4. Add the soy sauce mixture; bring to a boil.
- 5. Reduce heat to medium and cook for 1 minute.
- 6. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
- 7. Add to stir-fry vegetables and chicken, steak or seafood. Freezes well in small zip lock bags, next time you make stir fry, just pull out a small frozen bag and add to stir-fry.
EASY SWEET AND SPICY STIR-FRY SAUCE
While making a sauce for pork chops one night, I thought this would be a good base for a sweet and spicy stir-fry sauce. Not only was it tasty, but it was simple. Who would've thought :) Add whatever type of meat and/or vegetables you want. DH and I like ours over steamed rice. Makes enough sauce for one large pan/wok of stir-fry.
Provided by TXmamacooks
Categories Asian
Time 10m
Yield 1 1/2 cup, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a hot wok or large pan, combine drained liquid and preserves until all preserves are melted and no lumps appear.
- Add garlic, ginger, and tomatoes.
- Make a cornstarch slurry (1 Tablespoon cornstarch dissolved in 1/4 cup cold water) to thicken.
- Cook stirring constantly until desired thickness.
Nutrition Facts : Calories 94.4, Fat 0.1, Sodium 293.3, Carbohydrate 23.2, Fiber 0.4, Sugar 12.9, Protein 0.7
SPICY PEACH STIR-FRY SAUCE
From Peach Lovers Cookbook. Makes 1 1/2 cups and can be stored in refrigerator for 1 week. Guessing at servings.
Provided by WiGal
Categories Low Protein
Time 25m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- In a stainless steel saucepan, combine 1/2 cup of RESERVED peach syrup, soy sauce, vinegar, brown sugar, garlic, ginger, and chile pepper flakes and blend well.
- Bring mixture to a boil over high heat-stir.
- Reduce heat and simmer for 5 minutes.
- In a blender, puree peaches and then pour into a bowl.
- Remove syrup mixture from heat and stir into the peaches.
- Cover and refrigerate.
SPICY STIR FRY TOFU WITH PEANUT SAUCE W/ SNOW PEAS AND MUSHROOMS
So yummy and healthy. I used a mix of frozen veggies (thawed) and sliced button mushrooms instead of the suggested vegetables.
Provided by mikey ev
Categories Soy/Tofu
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place tofu cubes on several layers of paper towels. Cover with additional paper towels; let stand 5 minutes.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add tofu to pan; cook 7 minutes or until lightly browned, gently turning occasionally.
- Remove from pan; keep warm.
- Add snow peas, bell pepper, 1/4 cup of water, onions, ginger, and garlic to pan; stir-fry 3 minutes.
- Add mushrooms; stir-fry 2 minutes.
- Combine remaining 1/2 cup water, tamari, peanut butter, cornstarch, sriracha, and salt in a small bowl; stir well.
- Add tamari mixture and tofu to pan; cook 1 minute or until thickened, stirring constantly.
- Serve warm over rice or noodles; or chilled.
Tips:
- Use fresh ingredients: Fresh vegetables, herbs, and spices will give your stir-fry sauce the best flavor. If you can, buy your ingredients from a local farmers market or organic grocery store.
- Don't be afraid to experiment: There are many different ways to make a stir-fry sauce, so feel free to experiment with different ingredients and flavors. You might be surprised at what you create!
- Make a big batch: Stir-fry sauce is a great make-ahead meal. You can make a big batch and store it in the refrigerator for up to a week, or freeze it for up to 3 months. This way, you'll always have a delicious sauce on hand when you need it.
- Use stir-fry sauce as a marinade: Stir-fry sauce can also be used as a marinade for chicken, beef, or tofu. Simply coat the protein in the sauce and let it marinate for at least 30 minutes before cooking.
- Serve stir-fry sauce over rice, noodles, or vegetables: Stir-fry sauce is a versatile condiment that can be served over a variety of dishes. Try it over rice, noodles, or vegetables for a quick and easy meal.
Conclusion:
Stir-fry sauce is an easy and delicious way to add flavor to your meals. With just a few simple ingredients, you can make a sauce that is perfect for stir-fries, marinades, and more. So next time you're looking for a quick and easy way to add flavor to your food, try making a stir-fry sauce. You won't be disappointed!
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