Hot, tangy, garlicky, and a little sweet, versatile Sriracha chili sauce makes everything from eggs to noodles taste more exciting
July 15, 2015
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Bison and Water Chestnut Lettuce Cups
In this quick weeknight recipe, we’ve updated the classic lettuce cups by using bison instead of beef; you could also try it with ground turkey. Water chestnuts and peanuts add plenty of crunch, and the combination of Asian black bean sauce, hoisin, and Sriracha gives it loads of flavor.
Dunk sauces don’t get much better (or easier!) than creamy mayo with a generous pour of Sriracha and a little lemon for extra kick. A Sunset reader serves the sauce with her delicate deep-fried won tons made with chopped shrimp filling. The sauce would also be excellent with grilled or sautéed shrimp.
Ready in less than 30 minutes, and loaded with flavor—that’s our kind of weeknight recipe. To go with the Asian theme of the ingredients, just substitute Sriracha for the harissa (a North African chile paste) in the rice vinegar-sesame oil dressing.
Television star and cookbook author Martin Yan adds just a touch of Sriracha for complexity and interest in the citrus-soy dressing for his beautiful salad, loaded with fresh vegetables, herbs, and fruit. If you love spicy food, feel free to squeeze in the Sriracha more generously.
Who says tofu is just for stir-fries? Andrea Nguyen, author of Asian Tofu, marinates it in ginger and soy, browns it in a grill pan, and tucks it into substantial sandwiches with bacon and avocado. She smears mayo and a little Sriracha on the ciabatta bread; feel free to be generous with the Sriracha if you’d like it spicy.
Asia has many variations on the hot pot meal, where diners cook meat and vegetables—often in individual portions—in flavorful broth. In this easy version, a Sunset reader cooks all the diners’ tofu, meat, and vegetables in little mounds in broth at the same time. A squeeze of Sriracha brings the flavors together.
Shrimp and Pork Meatball Wraps with Vietnamese Dipping Sauce
If you’re looking for an appetizer meatball recipe for your next party, consider adding these fresh, exciting lettuce wraps to your repertoire. Black pepper, cilantro, and shrimp season the meatballs, and the tangy Sriracha dipping sauce adds another layer of complexity.
Along with richly flavored Chinese black vinegar, Sriracha gives a lot of complexity to what might otherwise be ordinary toppings on this rice noodle dish. If you set out bowls of Sriracha (or the bottle, if you’re feeling casual), then diners can make their servings just as fiery as they like.
Start with a few drops of Sriracha in the mashed hard-cooked egg yolk and sour cream mixture, or go straight for a good squeeze; it’s up to you just how “devilish” these eggs become. Once you’ve filled the whites, set a shard of crisp, salty bacon on top of each.
At first glance, this dish looks like a classic Italian pasta dish with meat and red sauce. Take a closer look at the ingredient list, though, and you’ll find both spicy Sriracha and salty soy sauce tossed with the pasta. They’re just two examples of what makes the Peruvian fusion dish called tallarín saltado special—and delicious.
Chinese Pork Radicchio Wraps with Hot-Sweet Dipping Sauce
Wraps are always popular as party bites, and this one is easy for the host to pull off if you approach it like an assembly line. Thinly slice the soy- and Chinese five spice-seasoned pork tenderloin. Amp up jarred Chinese plum sauce with some Sriracha, and cut green onions and daikon into ribbons. Set out colorful radicchio cups, and fill with the meat, sauce, and vegetables.