Kung Pao Sauce
Whip up this homemade Kung Pao sauce for a burst of flavor in your meals! Perfectly balanced with a kick of spice and savory goodness, this easy-to-make sauce elevates any dish in minutes. Whether you’re stir-frying vegetables, tossing with chicken, or transforming tofu, this sauce has got you covered. It’s your secret ingredient for quick, delicious, Chinese-inspired dinners anytime.
Servings: 4
Ingredients
- 3 tablespoons vegetable or canola oil
- 7 dried Sichuan red chili peppers
- 1 teaspoon Sichuan peppercorn
- 2 large scallions white part only, chopped
- 1 inch piece ginger minced
- 2 cloves garlic minced
- 3 tablespoons light soy sauce
- 1 tablespoon white vinegar
- 2 teaspoons sugar
- 2 teaspoons cornstarch
- 2 tablespoons water
Instructions
- Heat the oil in a large pan or wok to medium heat and add the dried chili peppers and peppercorns. Stir fry for 1 minute, or until the chilies darken just a bit.
- Add the scallions, ginger and garlic. Stir fry for 3-4 minutes to lightly brown and aromatic.
- Stir in the light soy sauce, white vinegar, and sugar. Bring to a boil, then reduce the heat to low and simmer for 5 minutes.
- Combine the cornstarch with water to make a slurry and add it to the pan. Heat until the sauce thickens.
- Toss with stir-fried chicken, shrimp, and/or vegetables. Or cool slightly, then transfer to a container, seal, and refrigerate for up to 1 week.