A Saucy Stirfry

Recently I was drooling over one of the creations from The Saucy Queen, so I asked her how I might order some of her famous hot sauce. She obliged and sent me to intensityacademy.com. I was amazed! I ended up getting 3 different sauces: Karrot Karma, Garlic Goodness, and Chai Sweet Chili. All have a nice and unique flavor, and I am still discovering many good uses for them. I love the fact that these sauces are made with unique and wholesome ingredients and are very low in sodium. This recipe is product-specific, but if you have another store-bought Asian stir fry sauce you’d like to use, that will work as well!

Below is my review of all 3 sauces:

Serves: 2

Cook Time: 10 to 15 minutes


  • Chai Sweet Chili sauce from intensityacademy.com
  • 1 cup french green beans
  • 10 to 12 asparagus spears
  • 1 cup bean sprouts
  • 1 cup chow mein noodles
  • 5 to 7 ounces of protein cut in 1 inch chunks (I used firm tofu)
  • 21 seasoning
  • 1 tsp minced garlic
  • sea salt
  • soy sauce
  • Oil
Instructions1. In a large skillet, heat oil to medium high settings and add garlic. Once well heated, add protein of choice and cook with 1/4 tsp sea salt, tsp 21 seasoning, and 1 tsp soy sauce.

2. Once protein is cooked/browned, toss in chow mein noodles, and 2 TBSP water to help make the noodles tender. Cook for 2 to 3 additional minutes.

3. Next, after cutting green beans and asparagus spears into 1 inch long pieces, add to stir fry mixture and continue to toss and mix for 2

6 thoughts on “A Saucy Stirfry

  1. I made your Springy Kale & Cucumber salad for dinner last night- it was a hit! Can’t wait to try this stir-fry. When do I add in the chili sauce and how much? Thanks

    • Hi Bri! Ahhh so glad you like it! With the sauce, I like to add it just before I turn off the heat and then let it soak in. Just a preference because if I leave the heat on, the sauce heats up a tad too much and becomes “liquidy” for lack of a more expressive word, though I could speak to the viscosity. =) I want the sauce to stay rather thick. If it’s a serving for two, I’d add 1 to 2 tablespoons depending how saucy you want it to be.

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