recipes

Szechuan Spicy Stir-fry Sauce

I’m addicted to making stir-fries when I’m busy with school because they’re healthy and simple. I try to mix it up and use different spices, so I’m not eating the same bowl of vegetables every day. Recently, my housemate Lindsay went grocery shopping and purchased Szechuan spicy stir-fry sauce for our stir fries.

For this stir fry, I simply sautéed:

  • Onions
  • Bell peppers
  • Chopped garlic
  • Tofu
  • Carrots
  • Broccoli
  • Mushrooms
  • Corn
  • Green beans
  • Salt
  • Pepper
  • Turmeric
  • Cumin
  • Curry
  • Bell pepper flakes
  • Sriracha

I added the ingredients in that order, and then I added the szechuan spicy stir-fry sauce at the end. I then let it marinate with the other ingredients, so the vegetables could soak up the flavor.

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I was excited to taste it and try a new sauce. It had a slight Asian BBQ flavor to it, but I didn’t realize until later that it was soy sauce based. I don’t particularly care for soy sauce, so it was decent and I wouldn’t buy it again. Since I didn’t notice it was soy sauce based until I was eating it, I put salt in it while cooking my vegetables. This made it almost too salty, so I added a slice of mozzarella to cut it of the saltiness and add a creamer flavor. The stir fry itself tasted good like always, but since I don’t like soy sauce this sauce isn’t for me. I’m not knocking it though, and I think this would be a great sauce for somebody who does like soy sauce. Try it for yourself, and let me know what you think.

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