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
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.
3 comments:
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! :)
Very nice sauce! Used Peanut rather than Canola oil and doubled the chili's (personal preference).
Thickened nicely, perhaps 5 minutes to prepare.
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!
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