My stomach isn't as bulletproof as it was in my younger days, so I'm not quite the connoisseur of hot sauces. But I can attest to the fabulous ability of sriracha, aka Rooster Sauce, to produce a wonderfully spiced stir fry. Probably because it's the real deal--made by Huy Fong Foods in Cali, the owner is Vietnamese and this sauce can be found everywhere even though he started the company just in 1980.
Wait, is 1980 a long time ago? I hope not.
Anyway, I started that sweet potato, asparagus, red pepper, onion and carrot stir fry (pictured above) by stir frying the veggies with some dried herbs: coriander, cumin, ginger and a wee bit of curry powder. After loading in some fresh garlic, the sauce came next, consisting of soy sauce, brown sugar, apple cider vinegar, oyster sauce, some water, and sriracha and fresh basil leaves stirred in at the very end. Pretty tasty. My co-workers thought so, too, the next day.
Ah, yes, the good ol' cock-sauce... is there anything it can't do?
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