Now that you have stocked your Thai pantry with Thai Sriracha sauce, homemade or store-bought, it’s time to put it to good use. You can use Sriracha as you would your Tabasco sauce. A lot of people know and do that. But Sriracha as a stir-fry sauce?
Why not? The sauce contains garlic, chillis, salt, vinegar, and sugar — all the flavors you need right there. One of my favorite things to make when a hunting trip to the innermost corners of the freezer yields nothing but a bag of frozen shrimp is this stir-fried shrimp with Sriracha sauce.
Cut up one medium onion into 1/4-inch slices and saute them in 2 tablespoons of vegetable oil in a skillet over medium-high heat until the onion is tender-crisp. Once that’s done, you add one pound of large shrimp (21-25 count) which have been peeled and deveined, to the pan along with 1/2 cup of Thai Sriracha sauce*, stir, cover, and let everything cook together over medium heat for 6-7 minutes or until the shrimp is cooked through (don’t overcook your shrimp). If you end up with thin or excessive liquid, remove the shrimp from the pan and reduce the sauce down to desired consistency. Adjust seasoning to taste. Serve over warm jasmine rice. This makes enough for two hungry people.
Variations: Replace the shrimp with an equal amount of sliced squid, pre-seared tofu chunks, chicken breast meat, or thin slices of pork tenderloin.
*You can use Huy Fong Sriracha, aka the Rooster Sauce, but you need to adjust the amount. This recipe is tested with Thai Sriracha