Stir-Fried Spicy Something Sauce

Stir-fried Spicy Something Sauce

Today’s recipe is an oddly-titled one, I know; this is because you can use just about any type of protein in it. My original recipe called for shrimp, which was great, then I made it with tofu, which was better, but I usually use chicken or pork simply because that’s what I almost always have on hand. All of them are delicious. This recipe is very easily made vegan by swapping out the honey for your preferred sweetener. (Stir-fries are great, they can be adapted to suit any range of tastes and preferences.)

When we saw blood oranges available at our local grocery, we immediately grabbed a couple and decided to make this. The darker flavor of the blood orange works very well with this sauce. However, you can substitute regular oranges, or even use a few different types; I particularly enjoyed using a tangelo and a blood orange for the sauce of one meal.

One thing I learned to my dismay when we made this for dinner the other night is that when you start a new jar of chili paste, it’s much, much stronger than the old jar that’d been hanging around for a while. I put in my original recipe’s amount and we just about choked on the spiciness. So, be careful with the chili paste and add only enough to bring it to your desired level of heat.

Stir-fried Spicy Something Sauce [printable recipe]

Serves 2

  • 3/4 lb shrimp, chicken, tofu or other protein source
  • 1 tbsp cornstarch
  • 3 small blood oranges, juiced
  • 1/3 c green onions, chopped
  • 5 cloves garlic, minced
  • 2 tbsp grated ginger
  • 2 tbsp canola oil
  • 1/2 to 1 tbsp chili paste with garlic
  • 2 tbsp rice wine vinegar
  • 4 tbsp honey
  • 4 tbsp soy sauce

Toss chopped protein with cornstarch in a small bowl, set aside.

Whisk together juice, soy sauce, honey, vinegar, chili paste in a small dish. Set aside.

Heat oil in large skillet over med-high heat. Add minced garlic and ginger, stir-fry for 15 sec until fragrant. Add the cornstarch and protein mixture, stir-fry for 3 – 6 minutes, depending on how long the protein needs. Figure about 3 minutes for shrimp or tofu, 4 – 5 for other meats. Add the juice mixture. Cook for 2 minutes or until sauce thickens and the protein is fully cooked, stirring frequently.

Garnish with green onions and serve over stir-fried vegetables and rice.

This entry was posted in asian, dairy-free, gluten-free, Meat, recipes, sauce, untranslated, vegan, vegetarian. Bookmark the permalink.

Leave a Reply