Any stir-fry may be spiced up with this sauce. may cause you to perspire a little on your forehead. If desired, marinate meat in sauce. Cook meat and vegetables in a stir-fry until almost done. Add the sauce, coat thoroughly, and heat. For more or less heat, modify the chile paste.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- Whisk soy sauce, rice wine, sugar, chile paste, sesame oil, crushed red pepper, garlic, cornstarch, and ginger together in a bowl.
Reviews
So delicious. I used what I had – white wine vinegar instead of rice wine, sriracha sauce instead of chili paste and a sesame dressing/marinade instead of sesame oil. I cut up slices of chicken breast and sautéed it in avocado oil, pulled that out, then sautéed onions, green peppers and mushrooms. Added water chestnuts and baby corn after that. Then, I put the chicken back in and the sauce. Served it over brown rice. I will be making this again! Next time, I’ll probably add broccoli. Would be great with shrimp, as well.
Excellent base recipe. I almost always make subtle changes for my preference. This has a nice blend of flavors that work well together.
Reduced the soy sauce to 1/3 cup and it worked out very well. Nice heat.
The recipe is easy and taste like the sauce of my favorite Chinese restaurant.
This was yummy! Per other reviews I did 1/2 amount of soy sauce-I actually used amino acids. I had no rice wine so I used mostly white wine and small amount of rice vinegar. Used only 1 T sugar & 2 t. crushed red pepper only for spice. I cooked up the veggies and then added the sauce & chicken I cooked. The family enjoyed it!
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.
Spicy!!!
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!
Loved it. 1st sauce.
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.
Made this recipe without any changes. Was way too salty. but not make again.
Flavor is good. Used half the amount of soy sauce and replaced the rest with chicken broth.
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.
Used snow peas, onion, mushrooms, bean sprouts and shrimp! Subbed hot sauce for chili paste (didn’t have). Husband said keep recipe! Great Valentine dinner
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.
We used three chicken breasts and two bags of stir fry vegetables and a half recipe was plenty! We all love spicy food and thought this was great. The only substitution was ginger paste instead of chopped garlic (it was what we had in the house). It had a good kick, but we could have added a little more. ?? We will definitely make it again.
Cut red pepper in half for kids. It was hot but good for adults though.
This sauce was really good ! I used it to sir fry tofu and broccoli. I cut the heat down little for the kids and I had to substitute 2 tablespoons of rice vinegar for the 1/4 cup of rice wine for dietary restriction. I will be making this sauce a lot.
This is good..but looking at it..i find it too much soy sauce . I am following a certain eating plan so used a liquid coconut aminos in place of half the soya sauce (I used low sodium). Also used honey instead of white sugar..(a large drizzle..) cut back the red pepper flakes to just a pinch as it was also supper for my kids. This overall is a nice quick flavorful stirfry sauce…but you don’t need a full cup of the soy sauce in my opinion.
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.