How much alcohol is left in this sauce?
It is impossible to calculate. Alcohol is more volatile (in a chemistry sense volatility is a measurement of a substances tendency to vaporize) than water, but it doesn't disappear anywhere near as fast as many people think, especially when it's mixed in with water. 

You are adding the alcohol to a wide pan on high heat and stirring a lot, which is certainly a good combination for alcohol loss, but the finished dish will still have some alcohol in it.