Kung Pao Sau

 

Kung Pao Sauce

You can use this Kung pao sauce recipe in any recipe that calls for stir fry sauce for more of a Chinese flair.

It's ideal for a quick and easy Kung Pao Chicken recipe, as well as Kung Pao shrimp, chicken fried rice, ramen noodles, and other stir fries.

You can also use it as a simple marinade for chicken, shrimp, pork, beef, or vegetables, then either grill or stir them for perfect flavor.

Servings: 4

Ingredients: 

• 2 tablespoons sesame oil or use peanut oil
• 6-8 dried hot chilies use Chinese hot chilies, or use dried chile de arbol, japones, or similar available to you – use MORE as desired for a HOTTER version
• 1 teaspoon Sichuan peppercorns coarsely ground
• 1 tablespoon minced leek or use scallions or white onion
• 1 knob ginger peeled and minced (1 inch knob)
• 3 cloves garlic minced
• 2 tablespoons light soy sauce
• 2 tablespoons dark soy sauce
• 2 tablespoons chili-garlic sauce
• 1 tablespoon Chinese black vinegar or use balsamic vinegar
• 1 teaspoon honey or use brown sugar or sugar substitute
• 1 cup chicken broth or use vegetable broth
• Optional:  1 tablespoon cornstarch mixed with 2 tablespoons water to form a slurry, for thickening, if desired

Instructions: 

• Heat the oil in a wok or large pan to medium heat and add the dried chilies and Sichuan peppercorn. Stir fry for 1 minute, or until the chilies darken a bit.
• Add the leek, ginger and garlic. Stir fry for 3-4 minutes to lightly brown. The mixture will become aromatic.
• Stir in the light soy sauce, dark soy sauce, chili-garlic sauce, black vinegar, honey, and chicken broth. Bring to a boil, then reduce heat and simmer for 5 minutes to let the flavors develop.
• Stir in the cornstarch slurry and heat until it thickens.
• Use as desired in any of your “Kung Pao” recipes. Toss with stir fried chicken, shrimp, vegetables or other combination.
• To use later, cool slightly, then transfer to a container, seal, and refrigerate. Will last 1 week this way.

Storage:

• This recipe will last 1 week or longer in the refrigerator in a sealed container. Simply spoon 1/4 cup per serving or so into your hot wok or pan of cooked vegetables, meats, noodles, or rice, then toss to heat through.
• You can also freeze it for 3 months or longer. Kung pao sauce is easy to freeze.

Notes:

• Heat Factor. You can dial back the heat by using milder peppers. Up the heat factor by using hotter dried or fresh peppers, or including hot red pepper flakes or chili flakes to your preference.

Macros:

• Calories:  117 cal | Net Carbs: 9g | Protein: 3g | Fat: 7g 

Source: chilipeppermadness.com