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.

Recipe Summary

prep:
5 mins
total:
5 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement

Nutrition Facts

132 calories; protein 3g; carbohydrates 17.5g; fat 5.5g; sodium 2449.5mg. Full Nutrition
Advertisement

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/03/2017
12.03.17 I wanted to use up some veggie odds and ends I had in the fridge so a stir fry came to mind. This sauce takes no time to mix up and worked really well with shrimp snow peas onions red bell pepper carrots and fresh pineapple. Did all the prep work early in the day microwaved the cooked rice and had a nice evening dinner with little work. We like food with a bit of heat but between the chili paste and the red pepper flakes I was concerned that it just might be crazy hot for us. I kept the chili paste the same but reduced the red pepper flakes to 1 tsp and my husband said we may want to cut that back just a little more next time (personal taste preference nothing negative here). Thanks for sharing your recipe we enjoyed it. Read More
(2)

Most helpful critical review

Rating: 3 stars
08/25/2019
I agree........waaaaay too salty. I used about 1/3 cup soy sauce and increased sugar a bit. I used brown sugar. After that, it tasted really good. Read More
18 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
12/03/2017
12.03.17 I wanted to use up some veggie odds and ends I had in the fridge so a stir fry came to mind. This sauce takes no time to mix up and worked really well with shrimp snow peas onions red bell pepper carrots and fresh pineapple. Did all the prep work early in the day microwaved the cooked rice and had a nice evening dinner with little work. We like food with a bit of heat but between the chili paste and the red pepper flakes I was concerned that it just might be crazy hot for us. I kept the chili paste the same but reduced the red pepper flakes to 1 tsp and my husband said we may want to cut that back just a little more next time (personal taste preference nothing negative here). Thanks for sharing your recipe we enjoyed it. Read More
(2)
Rating: 5 stars
03/11/2020
This was outstanding!!! I read the reviews and used only 1/3 cup soy sauce and used brown sugar instead of white. I didn't have any chili paste so I used sriracha sauce instead. I used leftover roast beef from a french dip sandwich recipe as my protein and a container of stir fry mix from Trader Joe's with some added sugar peas. My husband went back for thirds and he is not a big fan of stir fry! Read More
(2)
Rating: 2 stars
07/14/2020
extremely salty. I'd use half to a third of the soy sauce, or cook two weeks worth of stir fry at once. wouldn't make this again without changing it. Read More
(1)
Advertisement
Rating: 5 stars
08/06/2018
Love it! I used reduced sodium soy sauce and cut back on the crushed red pepper but this was a great sauce for any stir-fry. next time I will marinate some boneless skinless chicken thighs to add to the vegetable stir-fry. Great flavor---will use this as my base stir-fry sauce from now on. Read More
Rating: 2 stars
05/28/2019
Made this recipe without any changes. Was way too salty. but not make again. Read More
Rating: 5 stars
03/19/2020
Spicy!!! Read More
Advertisement
Rating: 4 stars
07/15/2018
Cut red pepper in half for kids. It was hot but good for adults though. Read More
Rating: 3 stars
08/25/2019
I agree........waaaaay too salty. I used about 1/3 cup soy sauce and increased sugar a bit. I used brown sugar. After that, it tasted really good. Read More
Rating: 5 stars
03/11/2019
It's a bit salty even when using low-salt soy sauce (which I highly recommend). It could be made with gluten-free tamari if that's an issue. Go with low-salt tamari as well. I used sambal oelik for the chili paste. I used Mirin as I didn't have plain rice wine. I'll go with rice wine next time as the mirin had corn syrup (I didn't know!) and more salt. Add the sauce to your stir fry -- a few dashes not the whole batch -- and taste as you go. Save the rest in the fridge. Read More
Advertisement