EASY STIR-FRY SAUCE
Here's a way to elevate any stir-fry, especially when you are making it from veggie and meat scraps that are lingering in your refrigerator. Pro tip: You can use half of it as a marinade for your proteins before you add them to the skillet. It also makes a tasty dipping sauce for steamed dumplings or pot-stickers.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield 1/2 cup sauce
Number Of Ingredients 7
Steps:
- Whisk the soy sauce, vinegar, sesame oil, garlic, ginger, sugar and red pepper flakes if using in a medium bowl until combined. Store in an airtight container in the refrigerator for up to 5 days.
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
CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE
"How do I make chicken interesting?" is a question people often ask me. Here's your answer. I love making a double batch of this sauce and keeping it in the door of the fridge for a day when I need something tasty in a pinch. Don't like spice? Simply omit the hot sauce and the red pepper flakes. You can also sub thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables...
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce is too thick, thin with a little more warm water.) Set aside.
- Arrange the pieces of chicken on a baking sheet in a single layer. Sprinkle on one side with salt and the red pepper flakes. Turn the pieces on their other side and sprinkle again with salt.
- Heat a large heavy-bottomed skillet over high heat. Add half of the oil and heat until it begins to smoke. Remove the skillet from the heat and quickly add half of the chicken pieces in a single layer. Return the pan to high heat and cook, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Drain and repeat with the remaining oil and chicken.
- In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. Stir in the peanut sauce and simmer for an additional minute. Taste for seasoning. Stir in the peas and the chicken. Turn off the heat and let rest a couple of minutes on the stove. Top with a few grates of lime zest and the juice.
SPICY CHICKEN AND PEACH STIR-FRY
Make and share this Spicy Chicken and Peach Stir-Fry recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- With a sharp knife, cut the Thai chili in half lengthwise.
- Seed by scraping the inside of each chili half with your knife.
- Thinly slice the chili (be very careful not to touch your face or eyes while you are working with the chili; as soon as it is sliced, wash your hands and the knife carefully).
- In a medium Pyrex dish or bowl, combine the soy sauce, ginger, garlic, and chili slices.
- Add the strips of chicken and stir to coat; cover and refrigerate.
- Sift the flour into a small bowl (if using cornstarch, you don't need to sift).
- Heat the oil in a wok or large skillet set over high heat.
- When the oil is hot, add the onions; stir for 1-2 minutes, then add the chicken strips, lifting them out of the marinade with a slotted spoon.
- Saute quickly just until the chicken begins to brown and then pour in the marinade.
- Add the carrot slices and broccoli and lower the heat to med-high, covering the pan with a lid to keep liquids from evaporating.
- Cook for 2-3 minutes or until the carrots are tender.
- Toss in the snow peas and the peach slices and their juices and cook for 2-3 minutes.
- If there doesn't seem to be much liquid in the pan, add 1-2 tablespoons soy sauce.
- Stir 3-4 tablespoons of the pan liquid into the reserved flour or cornstarch, mixing well until completely smooth.
- Add the mixture to the pan, moving the vegetables to the side with a spatula and stirring the sauce with a small wooden spoon to thicken.
- Toss in the cilantro and scallions, give everything one last good stir to mix, and heat it through.
- Sprinkle with almonds before serving.
Nutrition Facts : Calories 181.2, Fat 5.2, SaturatedFat 0.8, Cholesterol 48.4, Sodium 772.5, Carbohydrate 15, Fiber 2.5, Sugar 9.1, Protein 19.6
SPICED PEACH PIE
This spiced peach pie really brings me back to the late months of spring in Texas, when the chill's still barely in the air and the peach trees are going insane. It's a recipe I made myself with tons of input from other people and it's great for family gatherings and the like. Enjoy, y'all! Serve with good old vanilla Bluebell® and copious amounts of whipped cream, powdered sugar, fresh strawberries, and everything in between.
Provided by Ellis Harlan
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 3h25m
Yield 8
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Slowly sprinkle flour into a large bowl, a tiny bit at a time. Mix in sugar and salt. Cut in shortening until sort of smooth.
- Mix milk and oil together in a measuring cup. Make a well in the center of the flour mixture and pour oil mixture in slowly, stirring to combine.
- Separate dough smoothly into 2 balls, trying not to knead. Chill for 30 minutes.
- Roll out dough balls into 10-inch circles. Press 1 circle into a 9-inch pie pan as evenly as possible, but don't worry about messy edges. Reserve remaining circle for the top.
- Slice all but one peach into coarse chunks, removing skins as you go. Don't worry about removing all the skin. Toss with brown sugar, white sugar, lemon juice, and vanilla extract. Remove 2 1/2 spoonfuls of liquid from the bottom so it isn't soggy.
- Mix flour, cornstarch, 1/2 teaspoon cinnamon, nutmeg, cloves, cardamom, allspice, cayenne, and salt together in a separate bowl.
- Mix peaches with flour mixture until combined. Pour into the pie crust. If it's too much liquid, hold some back. Slice the remaining peach very thinly and lay in a pinwheel design over the filling. Dot butter over the top.
- Lay the top crust gently over the top. Dip a fork in the beaten egg and use it crimp the edges to seal. Brush remaining egg over the top. Sprinkle with 1 pinch cinnamon and cut a few slits in the top.
- Bake in the preheated oven for 35 minutes. Increase temperature to 400 degrees F (200 degrees C) and continue to bake until golden brown, about 10 minutes more. Remove from the oven and let cool at least 1 1/2 hours before slicing and serving.
Nutrition Facts : Calories 348.5 calories, Carbohydrate 49.5 g, Cholesterol 31.7 mg, Fat 14.1 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 4.5 g, Sodium 58.9 mg, Sugar 15.3 g
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.
More about "spicy peach stir fry sauce recipes"
SIMPLE STIR-FRY SAUCES - ALLRECIPES
From allrecipes.com
Author Hayley SuggPublished Dec 24, 2020Estimated Reading Time 3 mins
- Spicy Stir-Fry Sauce. Chile paste and red pepper flakes add a double dose of kick to this spicy stir-fry sauce. For extra bold flavor, recipe creator OnN2nN5 suggests marinating the meat in the sauce beforehand, then cooking it all together in your pan or wok.
- Chinese Style Sesame Sauce. A sauce that will rival your favorite Chinese takeout spot, this recipe has the perfect balance of sweet and salty with the nutty hint of sesame oil.
- Erin's Easy Stir-Fry Sauce. It doesn't get much easier than this stir-fry sauce recipe. Simply stir all the ingredients together in a saucepan, and bring to a boil.
- Sweet-and-Sour Orange Sauce. Freshly orange zest adds a citrus zing to this Asian-inspired sauce. "This is so good and super easy," says Buckwheat Queen.
- Thai Peanut Stir Fry Sauce. Rich and nutty with a hint of spice, this stir fry sauce is sure to become a new favorite. Reviewer Kristi says, "Really easy and super good!
- Honey Garlic Sauce. This ultra easy sauce is made up of ingredients you probably already have on-hand in your kitchen. Savory soy sauce and garlic are balanced out with sweet honey and brown sugar for an irresistible flavor.
- Kerri's Szechuan Sauce. Named after the Chinese region famous for its spicy cuisine, this Szechuan sauce will add a bite to your next stir-fry.
- Asian Pineapple Sauce. With pineapple juice and whole pieces of the fruit, this stir-fry sauce is infused with tropical flavor. Pork goes particularly well with pineapple, so try the recipe in a pork stir-fry.
- Korean BBQ Sauce. Although it's more commonly used to glaze meats, there's no reason Korean barbeque sauce won't make a delicious stir-fry sauce.
- The Best Homemade Honey Garlic Sauce. Ketchup is the secret ingredient to this mouthwatering sauce, adding a slight tang that makes this honey garlic sauce stand apart.
THE BEST EVER STIR FRY SAUCE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
5/5 (5)Total Time 2 minsCategory CondimentsCalories 153 per serving
- To a jar, add the cornstarch and soy sauce and give it a quick whisk so that there are no lumps in the sauce.
- In a wok or a large pan, heat 1 tablespoon of oil, add grated ginger and garlic, and cook for 1 minute.
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