Kung Pao Sauce

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Kung Pao Sauce calories by ingredient


Introduction

A simple Asian sauce that is versatile and works great with many meat and/or veggie choices. A simple Asian sauce that is versatile and works great with many meat and/or veggie choices.
Number of Servings: 4

Ingredients

    1 1/2 tbsp minced garlic
    1 tbsp minced ginger
    1 tbsp sambal oelek
    1/2 cup naturally brewed dark soy sauce
    1 1/2 tbsp Splenda
    1/4 cup rice vinegar
    1 1/2 tbsp cornstarch with 1 1/2 tbsp water for a slurry
    1 tbsp Peanut oil for cooking
    Kosher salt and freshly ground black pepper

Directions

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.

(about 1/3 cup each)