Spicy Hunan Stir-Fry Sauce

Spicy Hunan Stir-Fry Sauce shows you how to make the popular Chinese restaurant sauce from scratch, and a how-to for Hunan Pork Stir-Fry.

Spicy Hunan Stir-Fry Sauce

By Sue Lau | Palatable Pastime

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Spicy Hunan Stir-Fry Sauce is my recipe of the day with the blogging group  From  Our Dinner Table. This week  we are sharing recipes for making special and favorite sauces from scratch.

What is Spicy Hunan Stir-Fry Sauce?

Hunan sauce includes spicy chillies (sambal or sriracha), chicken broth, soy sauce, oyster sauce, Shaoxing rice wine, Hoisin  sauce, sugar, and Pixian douban jiang sauce.

The Pixian sauce comes from the Pixian region  of China and is quite spicy and hot. It is made with a mixture of chilis and soybeans. You can also find hot bean sauce or hot bean paste. Although those may not come from Pixian which is famous for it. The ones from PIxian usually make a point of having that printed somewhere on the label.

Hunan Pork

The Hunan pork  has always been my favorite way to enjoy a Hunan stir-fry. But absolutely you can use the Hunan Sauce on any type of stir-fry you like.

I usually add a few extra dried peppers  to my Hunan Pork stir-fry but those are not required as the sauce is pretty much spicy enough for most people. But add some in  if you like. Those will usually go in  to the wok  skillet when heating the oil to add flavor. Be careful not to burn the peppers. They darken quickly.

Vegetables are pretty much chef’s choice, as it should be. I have used some of my favorites below. But feel  free to add whatever you like. Baby corn is always a good one. Those might be the perfect add-in for people who don’t like mushrooms.

From Our Dinner Table

Sauce It Up!

• • 10 minute Teriyaki Sauce from Devour Dinner
  • 3 Ingredient Hot Fudge Sauce from Blogghetti
  • Aji Criollo from Magical Ingredients
  • Basic Tomato Sauce from Hezzi-D’s Books and Cooks
  • Cherry BBQ Sauce from Art of Natural Living
  • Citrus Pepper Dipping Sauce from That Recipe
  • Espagnole Tater Tot Poutine from A Kitchen Hoor’s Adventures
  • Little Green Dress Sauce from Karen’s Kitchen Stories
  • Meyer Lemon Tahini Sauce from Cindy’s Recipes and Writings
  • Spicy Hunan Stir-Fry Sauce from Palatable Pastime

   

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  Spicy Hunan Stir-Fry Sauce

  

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  Spicy Hunan Stir-Fry Sauce

  

  Print

  Spicy Hunan Stir-Fry Sauce

  Course Main Dish

  Cuisine Asian, Chinese

  Keyword popular Chinese sauces

  Prep Time 20 minutes minutes

  Cook Time 10 minutes minutes

  Marinate Pork 6 hours hours

  Servings 4

  Calories 481kcal

  Author Sue Lau

  Equipment

  • 1 Wok skillet

  Ingredients

  Spicy Hunan Stir-Fry Sauce (enough for one stir-fry):

  • 1 cup chicken broth
  • 1/2 cup Shaoxing rice wine
  • 1/4 cup Pixian douban jiang paste spicy bean paste
  • 4 tablespoons soy sauce
  • 4 tablespoons oyster sauce
  • 4 tablespoons granulated sugar
  • 2 tablespoons Hoisin sauce
  • 1 tablespoon sambal chili paste may sub sriracha
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons cornstarch

  Hunan Pork and Marinade:

  • 1 pound pork tenderloin cut into thin strips
  • 3 tablespoons Shaoxing rice wine
  • 1 tablespoon soy sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 tablespoon dark toasted sesame oil

  Vegetables for Stir-Fry:

  • 1/4 cup julienned bamboo shoots
  • 4 scallions chopped
  • 2 ribs celery sliced
  • 2 carrots julienned
  • 1 onion chopped
  • 1 green pepper sliced
  • 1-1/2 cups mushrooms halved
  • 1-1/2 cups broccoli florets
  • 2 tablespoons peanut oil

  Instructions

  Spicy Hunan Stir-Fry Sauce:

  • Mix ingredients together and briefly heat until lightly thickened; refrigerate up to one week. Or just stir up without heating if you intend to use it right away.

  Hunan Pork:

  • Slice pork for stir-fry and marinate for 6 hours or overnight.
  • Heat half the oil in wok and add pork with marinade; stir-fry until cooked through then set aside and wipe out the wok.
  • Add the remaining oil and stir fry the vegetables until crisp-tender; add the pork back in along with the stir-fry sauce.
  • Continue cooking until sauce thickens, 1-2 minutes.
  • Serve with rice if you prefer.

  Notes

  From the kitchen of palaablepastime.com

  Nutrition

  Calories: 481kcal | Carbohydrates: 42g | Protein: 31g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 2571mg | Potassium: 919mg | Fiber: 4g | Sugar: 22g | Vitamin A: 5419IU | Vitamin C: 47mg | Calcium: 85mg | Iron: 3mg

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