What’s the Best Way to Use Up Leftover Sauces from Takeout?
Q: When I order takeout, I always end up with little plastic containers of leftover sauce — sweet dumpling sauce, vinegar-y spring roll sauce, hot Szechuan pepper sauce. I hate tossing these in the garbage. Any ideas for how to cook with them?
Stir-fry is an obvious option, but what about others? Maybe tossing with potatoes or veggies and roasting? I need some inspiration!
Sent by Juanita
Editor: As you mentioned, a stir-fry is always an excellent idea. I think these sauces would also make a really flavorful marinade for meat.
Kitchn readers, what are your best ideas for ways to use these leftover sauces?