How Can I Tone Down a Too-Spicy Dish?

Good Questions

Q: I recently bought a stir fry sauce that a friend recommended, and while it has good flavor, it is way too spicy for me and my family.

Any good tricks on how to temper or to tone down the spice without just covering it up?

Sent by Christine

Editor: Christine, it depends on what you mean, exactly. If you're talking about a dish that is already made up with the stir fry sauce, we would probably add some broth, extra vegetables, and other things to thin out the spicy flavor and spread it among more food. If, though, you're asking about using the sauce in future stir fries, we would simply use much less paste, and supplement it with a homemade stir fry sauce:

Lobster to Sweet & Sour: How To Make 6 Stir-Fry Sauces

Readers, any ideas for Christine?

 

Related: Can't Take the Heat? How to Eat Spicy Foods

(Image: Nora Maynard)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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