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SPICY SZECHUAN STIR-FRY SAUCE FOR VEGETABLES

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A couple of months ago we were at our favorite Chinese restaurant eating broccoli in hot garlic sauce, when it occurred to me that I could probably figure out how to make it at home. I did.

In this post about Grandmother’s Chinese Country-Style Pork Ribs  (which is by FAR the most popular post on this blog!) I wrote about soy sauce, mirin, star anise, oyster sauce, and sake.  In this recipe I use Thai sweet chili sauce, which might not be a familiar ingredient to everyone. There are numerous brands available; you can buy it in an Asian market or a supermarket. Trader Joe’s has their own version. It is not Sriracha or chili paste. It is a sweet-spicy goopy sauce that you can dip just about anything into,  or use as an ingredient in other recipes (like this one). I buy a big bottle at an Asian market and store in the refrigerator.

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SPICY SZECHUAN STIR-FRY SAUCE

  • 1 tablespoon fresh minced ginger
  • 3 cloves (or more) minced fresh garlic
  • 1 tablespoon oyster sauce
  • 1 tablespoon mirin
  • 1 tablespoon sherry
  • 1 tablespoon sake
  • 1 1/2 tablespoons low-salt soy sauce
  • 2 tablespoons Thai sweet chili sauce
  • 1 tablespoon cornstarch
  • 1/2 teaspoon sesame oil
  • 1/2 of a star anise
  • hot pepper flakes to taste (I use 1 teaspoon, but suit yourself)

Combine all ingredients. Add to cooked, drained vegetables and stir-fry over medium heat until sauce thickens. This is enough sauce for about 1 pound of vegetables.

I use this on Brussels sprouts, broccoli, and/or cauliflower, but it would be great on green beans, asparagus, carrots, celery, pearl onions, zucchini,  mixed vegetables with tofu, or whatever else needs spicing up.

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