Fried Sauce

chefs-mate chefs-mate 0 Comments
Servings: 4 servings Difficulty: Intermediate
Jump To Recipe Print Recipe
A quick and tangy American-style stir-fry sauce with a gentle kick of heat.
Fried Sauce recipe image
Fried Sauce recipe image
Print Recipe

Fried Sauce

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 servings Calories: 174.7

Description

This Fried Sauce is a versatile, homemade condiment perfect for enhancing stir-fries, noodles, or rice dishes. Combining the brightness of vinegar with the sweetness of sugar and a hint of chili heat, it delivers a balanced flavor profile that cuts through richer foods. The sauce thickens beautifully with cornstarch, creating a glossy coating that clings to ingredients without being heavy. It is an excellent addition to weeknight dinners, offering a restaurant-quality taste with pantry staples. Simple to prepare in under thirty minutes, this sauce adds depth and complexity to any meal, making it a reliable favorite for home cooks seeking quick, flavorful results.

Ingredients

Directions

  1. Mix the cornstarch with 1 teaspoon of water (or tomato ketchup) to create a smooth slurry; set aside.
  2. Heat oil in a skillet over medium heat.
  3. Add the deseeded red chili and stir-fry for 1 to 2 minutes until fragrant.
  4. Add sugar, salt, ground white pepper, tomato sauce, and vinegar to the skillet.
  5. Bring the mixture to a boil, stirring constantly.
  6. Whisk in the cornstarch slurry to thicken the sauce.
  7. Reduce heat to low and simmer for 1 minute until glossy and thickened.
  8. Remove from heat and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 174.7kcal
% Daily Value *
Total Fat 4.1g7%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 98087.6mg4087%
Total Carbohydrate 38.7g13%
Dietary Fiber 14.8g60%
Sugars 10.2g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe directions mentioned garlic, shallots, carrot, and bell pepper, but these are not listed in the ingredients. If you wish to include them, add 1 minced garlic clove and 1/4 cup of diced vegetables (carrot, bell pepper) when stir-frying the chili.

For a smoother sauce, blend the chili before adding it to the pan, or strain the finished sauce if you prefer no visible chili pieces.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if the sauce has thickened too much.

Adjust the amount of chili or sugar to suit your taste preferences for heat and sweetness.

Keywords: american, boiling, chili, cornflour, cornstarch, deseeded, fried, frying, ground, pepper, red, salt, sauce, simmering, stir frying, sugar, vinegar, white pepper, tomato sauce
Recipe Card powered by WP Delicious