Ever since I discovered sriracha last year (yes, I’m well behind the times), I can’t stop putting it on anything and everything. I’m not quite yet at the stage of wanting to carry around a sachet of the stuff in my handbag, but it does sound tempting. If you’ve not tried it yet, you definitely should – although if you can’t find it, this sweet and spicy honey sriracha stir fry could be made with a different hot sauce instead. Make sure you go for a nice and spicy one!
I don’t think I will ever buy a shop-bought stir fry sauce again – they’re so easy to make! This one’s got honey, soy sauce, sriracha, and a dash of Chinese five spice. It’s got a little bit of everything – it’s sweet, it’s salty, and it’s super spicy. Everything you could want in a tasty stir fry. Of course, you can adjust the quantities each time depending on what you fancy, but I think this recipe is pretty perfect. It’s tempting to drink it straight from the bowl (though I fear it would be a bit less delicious that way).
I kept this stir fry really simple with aubergine, courgette and mushrooms (for you American folk, that’s eggplant, zucchini, and… mushrooms). Use whatever veg you like, but I like how these three vegetables are quite ‘meaty’ (for lack of a better word), and soak up all the flavours in the sauce like tiny little sponges. If you want to add a bit more protein, tofu would be great – make sure fry it up until it gets nice and crispy, like I did here.
I served my honey sriracha stir fry with some skinny egg noodles, but rice would be great too – anything to soak up that amazing sauce.
Scatter a few sesame seeds and some fresh coriander on top to transform this super easy dinner into something really pretty.
Is it weird to call a stir fry pretty?
- 1 tbsp sesame oil
- 1 aubergine (eggplant), diced
- 1 courgette (zucchini), diced
- ~ 6 mushrooms, diced
- 2 tbsp soy sauce
- 1 tbsp honey or agave nectar
- 1 tbsp sriracha
- 1/4 tsp Chinese five spice
- Black pepper
- 200 g dried noodles (I used egg noodles)
- To serve: fresh coriander (cilantro), chopped; sesame seeds
Heat the oil in a large frying pan or wok, and add the diced vegetables. Cook over a medium heat, stirring regularly, for about 5 minutes, until the vegetables are fairly soft.
Meanwhile, combine the soy sauce, honey, sriracha, five spice, and a generous amount of black pepper in a small bowl, and mix thoroughly (alternatively, you can shake it all up in a small jar).
Add the stir fry sauce to the pan, and mix well. Cook for another 5 minutes, until the sauce has reduced to become thick and sticky.
Boil the noodles in a separate pan, then drain (they usually only take a few minutes, but follow the instructions on the packet). Add them to the stir fry, and mix well.
Serve the stir fry topped with sesame seeds and fresh chopped coriander.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose.