Sweet Chili Coconut Stir Fry Sauce

• Vegan
• Gluten free

• Canned Goods

  • 200 ml Coconut milk, full-fat

• Condiments

  • 1/4 cup Chili sauce, sweet
  • 2 tsp Lime juice
  • 2 tbsp Soy sauce

• Baking & Spices

  • 1/2 tsp Red pepper flakes

Found on sweetpeasandsaffron.com

Ingredients

• 200mL/ ½ can of full fat coconut milk
• ¼ cup sweet chili sauce
• 2 tablespoons soy sauce
• 2 teaspoons lime juice
• ½ teaspoons red pepper flakes
• 3 tablespoons soy sauce
• 5 tablespoons maple syrup
• 1 teaspoon sesame oil
• ¼-1/2 teaspoon red pepper flakes (to taste)
• 2 tablespoons ginger, grated finely
• 1 teaspoon corn starch
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 3 tablespoons brown sugar
• juice of 2 limes (3 tablespoons)
• 1 teaspoon cornstarch
• 1 cup of basil leaves
• ½ cup chicken stock
• Juice of 1 lemon (2.5 tablespoons)
• 1 tablespoon sesame oil
• 3 tablespoons brown sugar
• 2 tablespoons soy sauce
• 1 teaspoon corn starch
• ¼ cup creamy peanut butter
• 3 tablespoons hoisin sauce
• 2 tablespoons water
• 2 tsp lime juice
• ½ tsp red pepper flakes
• 1 cup mango cubes
• 2 teaspoons lime juice
• 1 teaspoon sesame oil
• 1 tablespoon water
• 1 clove garlic
• ¼ teaspoon red pepper flakes
• 3 tablespoons brown sugar
• ½ teaspoon Chinese 5-Spice
• ¼ cup honey
• 2 tablespoons soy sauce
• 1-3 teaspoons sriracha
• 1 tablespoon minced ginger
• 1 clove garlic, minced
• 1 teaspoon cornstarch

Directions

• Shake together all ingredients.
• Use immediately or freeze for up to 3 months.
• Makes 1 cup.
• Add to a large frying pan or wok with the cooked meat. Cook for 1-2 minutes until heated through.
• Add the veggies and toss to coat.
• Serve over rice.
• Shake together all ingredients.
• Use immediately or store in the freezer for up to 3 months.
• Makes roughly ¾ cup.
• Add to a large frying pan or wok with the cooked meat. Cook for 1-2 minutes until slightly thickened.
• Add the veggies and toss to coat.
• Serve over rice.
• Shake together the soy sauce, fish sauce, brown sugar, lime juice and cornstarch.
• Use immediately or freeze for up to 3 months.
• Add the sauce to the pan with the cooked meat and heat for 1-2 minutes, until slightly thickened. Add the veggies and basil, and toss to coat.
• Serve over rice.
• Shake together all ingredients.
• Use immediately or freeze for up to 3 months.
• Makes approximately 200mL
• Add to a large frying pan or wok with the cooked meat. Cook for 1-2 minutes until slightly thickened.
• Add the veggies and toss to coat.
• Serve over rice.
• Stir together all ingredients.
• Use immediately or freeze for up to 3 months.
• Makes just over ½ cup.
• Add to a large frying pan or wok with the cooked meat. Cook for 1-2 minutes until heated through.
• Add the veggies and toss to coat.
• Serve over rice.
• Using a blender or immersion blender, combine all ingredients and blend until smooth.
• Use immediately or freeze for up to 3 months.
• Makes just under 1 cup.
• Add to a large frying pan or wok with the cooked meat. Cook for 1 minute or until heated through.
• Add the veggies and toss to coat.
• Serve over rice.
• Shake together all sauce ingredients.
• Use immediately or freeze for up to 3 months.
• Makes just under ½ cup.
• Add to a large frying pan or wok with the cooked meat. Cook for 1-2 minutes until slightly thickened.
• Add the veggies and toss to coat.
• Serve over rice.