Stir-Fry Sauce with Spicy Honey
The simplest way to quickly add a bright sweet-salty flavour with a light piquancy. Just two core ingredients — spicy honey and low-sodium soy sauce — make a versatile base for vegetables, chicken, shrimp, tofu, noodles and rice bowls. Use it cold as a dip or add it to a hot pan at the end: with heat it thickens quickly and glossily coats everything.
Preparation
- 1
Combine the ingredients. In a bowl or jar add the spicy honey and soy sauce. Whisk well or shake in the jar until smooth. Room-temperature honey mixes faster.
- 2
For a dipping sauce. If using it as a dip, it's ready: pour into a small dish and optionally add sesame, green onion, ginger or lime juice.
- 3
Prep the stir-fry. Sear the protein and vegetables separately — everything should be nearly done by the time you add the sauce, since honey caramelises fast.
- 4
Add the sauce to the hot pan or wok and toss quickly for 1–2 minutes so it evenly coats everything.
- 5
Thicken if you like: mix the cornstarch with cold water, pour in a thin stream while stirring, and cook another 30–60 seconds until glossy and thicker.
- 6
Remove from the heat and serve immediately. Optionally add sesame, green onion, cilantro or a few more drops of spicy honey.
Chef's tips
- —Make a double batch — the sauce is versatile and runs out fast.
- —Use low-sodium soy sauce for a more balanced taste.
- —Add the sauce at the end: if poured too early, the honey can burn.
- —Room-temperature honey mixes better.
- —Don't overheat the sauce — a minute or two in a hot pan is enough.
- —Want it more aromatic? Add fresh ginger or garlic. A nutty note — sesame oil.
- —Want more heat? Add chilli flakes or a little more spicy honey. For freshness — lime juice.
- —Cook in small batches so the ingredients sear rather than steam.
