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?
📖 Printable Recipe
Sweet and spicy honey sriracha stir fry
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Print Pin CommentIngredients
- 1 tablespoon sesame oil
- 1 aubergine (eggplant), diced
- 1 courgette (zucchini), diced
- ~ 6 mushrooms, diced
- 2 tablespoon soy sauce
- 1 tablespoon honey or agave nectar
- 1 tablespoon sriracha
- ¼ teaspoon Chinese five spice
- Black pepper
- 200 g dried noodles (I used egg noodles)
- To serve: fresh coriander (cilantro), chopped; sesame seeds
Instructions
- 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.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose.
kate @veggie desserts says
You always do the most amazing things with aubergines! Your sticky aubergine is a firm favourite and we make it all the time, so I am absolutely going to try this sriracha recipe.
Becca @ Amuse Your Bouche says
Ooh really! That's good to know, really glad you like it :D
Sus // roughmeasures.com says
Loving this dish Becca! I also cannot get enough of Sri Racha! you can now get mini bottles attached to a key ring!
The flavours in this dish are right up my street.
Chris @thinlyspread says
Yum! I do love a good stir fry and this looks delicious and simple to boot! I haven't tried Sriracha, I must remedy that immediately!
Becca @ Amuse Your Bouche says
Oh you have to give it a try, it's good on just about everything!
Heghineh says
Brilliant !
Thank you for sharing
Jo says
This looks delicious, will definitely have to try it!
LeAnn says
This is sooooo scrumptious! Thank you for the recipe, Becca :-)
For the recipe, I did omit the zucchini and doubled up on the eggplant. Of course, I just had to add garlic LOL
Sarah anne gibbons. says
Hi Becca, love stir frys but never heard of Sriracha before. We're to buy . Have to change veg don't like aubugi ens. Hope you having good times. Xx .
Becca @ Amuse Your Bouche says
Sriracha is really popular in the US so I was excited to find it in the UK a while back - it's pretty easy to find in supermarkets nowadays :) Give it a try, it's really tasty!
Megan says
I love a good stir fry and this looks so easy! I am going to make this but I am going to use different veg since I dont really care for eggplant and can take or leave zuchini . My friends always laugh at me saying I am the worst vegetarian because there are a number of vegetables that I dont actually like! I will use broccoli and cauliflower instead and it will be delicious! Thanks for another great recipe!
Becca @ Amuse Your Bouche says
Haha you can use whatever veg you like, I'm sure the sauce will work on any combination :) Enjoy!
Luci says
I'm totally passing this to my OH for his weekly turn in the kitchen! Looks quick, delicious and not too complicated at all (all are requirements for his evening of cooking lol). Thank you :D
Becca @ Amuse Your Bouche says
I very much agree with his requirements! :D