Spicy Peach Stir Fry Sauce Recipes

SPICY STIR FRY SAUCE RECIPE

Steps:

• Add all of the ingredients to a small bowl or jar and whisk together or shake it up.
• Add a slurry of 2 tablespoons flour and ¼ cup water to the sauce once it's in the stir fry

SPICY VEGGIE STIR-FRY

Steps:

• For the noodles: Bring a pot of water to a boil. Cook the spaghetti in the boiling water according to the package instructions. Drain, then drizzle with some sesame oil and a little soy sauce in a large bowl and toss.
• For the stir-fry: While the noodles are cooking, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha and ginger in a bowl. Set aside.
• Heat the peanut oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook, stirring, for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes.
• While the veggies are still firm, pour in the sauce. Stir the veggies in the sauce and cook until the sauce is very thick, 1 to 2 minutes more. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce.
• Serve the stir-fry over the noodles with a sprinkling of sesame seeds and some slice green onions.

SPICY STIR FRY SAUCE

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.

SPICY STIR-FRY SAUCE

Steps:

• Whisk soy sauce, rice wine, sugar, chile paste, sesame oil, crushed red pepper, garlic, cornstarch, and ginger together in a bowl.

SPICY CHICKEN AND PEACH STIR-FRY

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.

SPICY PEACH STIR-FRY SAUCE

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 PEACH CHICKEN

Steps:

• Preheat the oven broiler.
• In a small bowl, mix peach preserves, honey, spicy brown mustard, and hot pepper sauce.
• Arrange chicken pieces on a medium baking sheet. Season with Creole seasoning. Brush with the peach preserves mixture, reserving some of the mixture for basting.
• Turning occasionally and basting often with reserved peach reserves mixture, broil 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear.

SPICY FRY SAUCE

Steps:

• Stir together mayonnaise and ketchup; season with cayenne, onion powder, pepper, and salt.