The term "spicy" means different things to different people, for some it means heat! Like in peppers with heat, with bite, such as hot Mexican food packed with heat when you eat. To some spicy means spices that add aroma and not necessarily heat, or so they say, well you get the picture.
In this blog post, I'll go over "Spicy From Scratch" a sauce just for practice infusing aromatic spices, and some heat via peppers. Okay my grasshoppers are you ready to get the spice on?
Here is something I learned from some vegan chefs, and this can be incorporated into Indian, Mexican, and some Asian dishes in stir fries.
This will make a 12 fl oz. jar of ....
SPICY SAUCE.
8 small red chile peppers, minced
1 tsp. fresh ground cloves
1 tsp. ground cinnamon
1/2 tsp. ground coriander
1/2 tsp. minced garlic
2 tbsp. raw brown sugar
1 tsp. sea salt
1 bay leaf cracked in half
3 tbsp. Sambal Oelek
2 fl oz. tomato paste
2 fl oz. fresh orange juice
2 fl oz. Bragg Apple Cider Vinegar
2 fl oz. soy sauce
2 fl oz. olive oil
2 fl oz. filtered water
Directions:
In a food processor or strong blender, blend all of the ingredients until smooth, strain into 12 fl oz. jar with cap. Refrigerate.
How to use this aromatic spicy with mild heat sauce in a stir fry.
SPICY SHRIMP STIR FRY
8 oz. of chopped shrimp that is shelled and cleaned
2 tbsp. peanut oil for cooking
1 tsp. of minced ginger
1 tsp. of minced garlic
1/2 cup of Shitake Mushrooms, (soaked in water to hydrate if using dried)
1/4 cup chopped water chestnuts
1/4 cup of small bamboo shoots
1/4 cup of Spicy Sauce
2 tbsp. of cornstarch
2 tbsp. of water
Salt and pepper to taste
1/4 cup chopped green onions for garnish
1. Heat up a wok over medium high heat and add in peanut oil, stir in minced garlic and ginger stir for about 20 seconds, add in the shrimp, and cook for about 1 minute.
2. Add the Shitake, water chestnuts, and bamboo shoots, and cook for about 2 minutes.
3. Add in spicy sauce and cook until it bubbles.
4. In a small bowl, mix the cornstarch and water well with a small whisk or a fork, add to the wok and cook until the sauce thickens. Add salt and pepper to taste, and then plate it, top with green onions to garnish.
In this blog post, I'll go over "Spicy From Scratch" a sauce just for practice infusing aromatic spices, and some heat via peppers. Okay my grasshoppers are you ready to get the spice on?
Here is something I learned from some vegan chefs, and this can be incorporated into Indian, Mexican, and some Asian dishes in stir fries.
This will make a 12 fl oz. jar of ....
SPICY SAUCE.
8 small red chile peppers, minced
1 tsp. fresh ground cloves
1 tsp. ground cinnamon
1/2 tsp. ground coriander
1/2 tsp. minced garlic
2 tbsp. raw brown sugar
1 tsp. sea salt
1 bay leaf cracked in half
3 tbsp. Sambal Oelek
2 fl oz. tomato paste
2 fl oz. fresh orange juice
2 fl oz. Bragg Apple Cider Vinegar
2 fl oz. soy sauce
2 fl oz. olive oil
2 fl oz. filtered water
Directions:
In a food processor or strong blender, blend all of the ingredients until smooth, strain into 12 fl oz. jar with cap. Refrigerate.
How to use this aromatic spicy with mild heat sauce in a stir fry.
SPICY SHRIMP STIR FRY
8 oz. of chopped shrimp that is shelled and cleaned
2 tbsp. peanut oil for cooking
1 tsp. of minced ginger
1 tsp. of minced garlic
1/2 cup of Shitake Mushrooms, (soaked in water to hydrate if using dried)
1/4 cup chopped water chestnuts
1/4 cup of small bamboo shoots
1/4 cup of Spicy Sauce
2 tbsp. of cornstarch
2 tbsp. of water
Salt and pepper to taste
1/4 cup chopped green onions for garnish
1. Heat up a wok over medium high heat and add in peanut oil, stir in minced garlic and ginger stir for about 20 seconds, add in the shrimp, and cook for about 1 minute.
2. Add the Shitake, water chestnuts, and bamboo shoots, and cook for about 2 minutes.
3. Add in spicy sauce and cook until it bubbles.
4. In a small bowl, mix the cornstarch and water well with a small whisk or a fork, add to the wok and cook until the sauce thickens. Add salt and pepper to taste, and then plate it, top with green onions to garnish.
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