Kung Pao Sauce
User Reviews
5.0
33 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
13 mins
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Course
Condiments
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Cuisine
Chinese
Kung Pao Sauce
Report
detailed guideline about how to prepare a well balanced kung pao sauce
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Ingredients
- 3 tbsp. cooking oil
- 6-9 dried chili pepper
- 1 tsp. Sichuan peppercorn
- 1 thumb ginger , minced
- 2 cloves garlic , minced
- 2 large scallion or 4 scallions , white part only
Sauce
- ½ tbsp. dark soy sauce
- 1 tbsp. light soy sauce
- 1 tsp. salt
- 2 tsp. cornstarch
- 1 tbsp. vinegar
- 2 tbsp. water
- 2 tsp. sugar
- dash or white pepper
Instructions
- Cut the white part of leek onion into small circles, around 1cm in thickness.
- Heat wok or pan until hot firstly and then pour in oil. Then add Sichuan pepeprcorn in and fry until aroma. If necessary, remove the Sichuan peppercorn and let the oil cool down for 1 minute.
- Place dried red pepper sections, keep small fire and heat until slightly dark red. Then add garlic, ginger and green onion, fry for 20- 30 seconds until fragrant.
- Then fry any pre-prepared raw ingredients.
- Turn up the fire and stir in stir fry sauce. Fry until the ingredients are well coated.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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