Kung Pao Sauce
- Number of Servings: 4
Ingredients
1 1/2 tbsp minced garlic1 tbsp minced ginger1 tbsp sambal oelek1/2 cup naturally brewed dark soy sauce1 1/2 tbsp Splenda1/4 cup rice vinegar1 1/2 tbsp cornstarch with 1 1/2 tbsp water for a slurry1 tbsp Peanut oil for cookingKosher salt and freshly ground black pepper
In a wok or saute pan coated lightly with oil over high heat, add garlic and ginger and saute for 1 minute, just to soften. Add sambal, taking care not to inhale the chile, and saute until well-blended. Add soy sauce to deglaze, then add Splenda and rice vinegar. Bring to a boil and slowly whisk in slurry to thicken. Check for flavor and season if necessary. Keep warm to use in recipes or cool to room temperature, store in an air-tight jar and place in the fridge.
Stir into your favorite meat and/or veggies and serve over rice.
Serving Size: Serves 4 (about 1/3 cup each)
Stir into your favorite meat and/or veggies and serve over rice.
Serving Size: Serves 4 (about 1/3 cup each)
Nutritional Info Amount Per Serving
- Calories: 57.5
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,128.2 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 0.5 g
- Protein: 1.9 g
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