I thought I'd stir fry the bok choy with some veggies I have on hand and found a nice recipe that calls for Thai Sweet Chili Sauce. I obviously don't have this, so I went looking for a recipe for that. I found several, including one from Jean...LOL! My problem is, I don't have the ground chili paste. In researching this I found the following: "This is a sauce made from chili, garlic, vinegar and salt and comes in a small plastic jar, frequently with a green lid. It is similar to Sriracha sauce, but is chunkier and not as spicy."
Does this mean I could substitute Sriracha sauce? If not, does anyone have a suggestion? Cooks Thesaurus only suggestion that I could use was 1/4 the amount of red pepper flakes. I'm thinking the Sriracha sauce would be better. I'm guessing I'd have to play with the amount of Sriracha to keep it from getting too hot.
Here's the sauce ingredients in case that helps. (Jean's version)
Sweet Thai Chili Sauce - cheflayne
3 tablespoons Ground Chili Paste
2 teaspoons Garlic -- finely chopped
1/2 cup Rice Wine Vinegar
2/3 cup Chicken Stock
2/3 cup Sugar
1 teaspoon Salt
4 teaspoons Cornstarch
4 tablespoons Cilantro -- chopped
This seems like a lot of trouble for 2 T of the stuff, but this stir fry sauce just sounds so good.
STIR-FRY SAUCE:
2 Tbsp. oyster sauce (or vegetarian oyster sauce)
2 Tbsp. soy sauce
2 Tbsp. fish sauce (or vegetarian fish sauce - available at Vietnamese food stores)
2 Tbsp. sweet Thai chili sauce (available by the bottle at larger grocery stores OR Asian/Chinese foods stores)
2 Tbsp. brown sugar
1 squeeze lime juice (about 2 tsp.)
1 Tbsp. pureed garlic, OR 7-8 cloves minced garlic
Does this mean I could substitute Sriracha sauce? If not, does anyone have a suggestion? Cooks Thesaurus only suggestion that I could use was 1/4 the amount of red pepper flakes. I'm thinking the Sriracha sauce would be better. I'm guessing I'd have to play with the amount of Sriracha to keep it from getting too hot.
Here's the sauce ingredients in case that helps. (Jean's version)
Sweet Thai Chili Sauce - cheflayne
3 tablespoons Ground Chili Paste
2 teaspoons Garlic -- finely chopped
1/2 cup Rice Wine Vinegar
2/3 cup Chicken Stock
2/3 cup Sugar
1 teaspoon Salt
4 teaspoons Cornstarch
4 tablespoons Cilantro -- chopped
This seems like a lot of trouble for 2 T of the stuff, but this stir fry sauce just sounds so good.
STIR-FRY SAUCE:
2 Tbsp. oyster sauce (or vegetarian oyster sauce)
2 Tbsp. soy sauce
2 Tbsp. fish sauce (or vegetarian fish sauce - available at Vietnamese food stores)
2 Tbsp. sweet Thai chili sauce (available by the bottle at larger grocery stores OR Asian/Chinese foods stores)
2 Tbsp. brown sugar
1 squeeze lime juice (about 2 tsp.)
1 Tbsp. pureed garlic, OR 7-8 cloves minced garlic
Daphne
Keep your mind wide open.
Keep your mind wide open.