Saturday, November 10, 2007

Kung Pao Sauce

Many weeks back, I watched Chef Ming Tsai stirring up this wonderful Kung Pao sauce. I got this immense urge to try the sauce immediately and made this Kung Pao Tofu. Ever since, I might have made different Kung Pao dishes many times. The sauce is "Simply" magical!

What you need to make this tasty sauce:

1 tablespoon canola oil
1 inch ginger, minced well,
2 tablespoons sambal oelek
8 medium sized garlic cloves, mincedgarlic
2-3 tablespoons sugar
1 cup soy sauce (I've used Lee Kum Kee's)
1/2 cup rice vinegar
1 tablespoon corn starch mixed with 1 tablespoon water
Salt and pepper to taste
  • In a wok or saucepan, heat canola oil over high heat.
  • Add ginger, garlic, saute for a minute. Add sambal oelek. Mix well for 10 seconds.
  • Add soy sauce, rice vinegar and sugar. Bring to boil quickly.
  • Slowly add the cornstarch mix, whisking continuously. Cook until the sauce thickens.
  • This makes about 2 cups sauce.


KayKat said...

I've often seen recipes for Kung Pao Chicken, but never thought of trying the sauce out with vegetables or tofu. But that's going to change now that I've seen this post! :)

Anonymous said...

Very nice sauce! Used Peanut rather than Canola oil and doubled the chili's (personal preference).

Thickened nicely, perhaps 5 minutes to prepare.

royphil345 said...

This recipe looks fantastic! There are so many recipes for this on the web that don't look right at all. I'm sure it will be delicious. Thanks!