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Sweet and Spicy Stir Fry Sauce

Shrimp Stir Fry with Vegetables

Shrimp Stir Fry with Vegetables
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Sweet and Spicy Stir Fry Sauce

This flavorful sauce is a delicious addition to a stir fry with less sodium than many prepared stir fry sauces.
Course: sauce
Servings: 6

Note: If you are cooking for a particular style of eating, please check all of your ingredients carefully.

Many of my recipes have alternatives, and you want to choose the alternatives that fit the style you are preparing. Also, packaged goods may have ingredients you wouldn’t expect. Soy sauce may or may not have gluten. Chocolate may or may not have dairy. This means you want to check the ingredients labels on the products you will use. Also, it’s important to be aware that if you are cooking for someone with allergies or other reasons to take special care, you should avoid cross-contamination. For example, don’t use the same utensil that was used in food containing the allergen or use the same cutting board that was used for food containing the allergen.

Ingredients

  • 1/4 cup minced onion
  • 2 teaspoons minced garlic
  • 1/2 cup mirin
  • 1 teaspoon sugar
  • 4 tablespoons sake
  • 1/2 cup coconut aminos
  • 1 cup water
  • 1 1/2 tablespoons cornstarch
  • 1-2 tablespoons sriracha (see notes)

Instructions

  • Cook onion in oil until tender. Stir in garlic and cook briefly. Add mirin, sugar, sake and coconut aminos. Simmer 20 minutes.
    Sweet and Spicy Stir Fry Sauce Simmering
  • Mix water and cornstarch. Add to the pan and heat to a simmer. Simmer, stirring constantly, for one minute.
    Sweet and Spicy Stir Fry Sauce
  • Stir in sriracha.
  • Stir fry your choice of vegetables and protein. Add desired amount of sauce.
    Shrimp Stir Fry with Vegetables

Notes

If you are watching sodium, check and compare the labels when shopping for coconut aminos and siracha because the amount of sodium in these products varies.   
I recommend starting with one tablespoon of sriracha and then tasting before adding more.  You can accommodate different tastes by dividing the sauce before adding the sriracha and making some of the sauce more or less spicy.
For cooking purposes, I like to buy sake in a four or six pack of single serve cans or bottles.  That way I can open a small amount when needed for cooking.
This flavor combination also makes a great dipping sauce.  You can use it as is, or concentrate the flavor by decreasing the water to 2 tablespoons, and decreasing the cornstarch to 1 tablespoon.  I also published the dipping sauce variation as a separate recipe (linked below).
https://vivisimoforyourlife.com/recipe/sweet-and-spicy-dipping-sauce/

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