5.0 from 3 votes
Kung Pao Sauce
This Kung Pao Sauce is packed with fresh garlic, ginger, soy sauce, and lots of heat from Sichuan pepper and sriracha.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 16
Calories: 14 kcal
Course:
Condiments
Cuisine:
Chinese
Ingredients
- 1 tablespoon sesame oil
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- 1/4 teaspoon Sichuan peppercorn powder
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon Sriracha or chili paste
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons green onions chopped
Instructions
- In a small saucepan, heat the sesame oil over medium heat. Add garlic, ginger, and Sichuan peppercorn, sautéing until fragrant, about 1 to 2 minutes.
- Stir in soy sauce, rice vinegar, sugar, and sriracha. Bring the mixture to a simmer.
- Dissolve cornstarch in water to make a slurry. Pour into the saucepan, stirring continuously until the sauce thickens, about 1 to 2 minutes. Remove from heat and stir in the green onions.
Cup of Yum
Nutrition Information
Calories
14kcal
(1%)
Carbohydrates
1g
(0%)
Protein
0.4g
(1%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
0.3g
Sodium
165mg
(7%)
Potassium
19mg
(1%)
Fiber
0.1g
(0%)
Sugar
1g
(2%)
Vitamin A
9IU
(0%)
Vitamin C
1mg
(1%)
Calcium
2mg
(0%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 14
% Daily Value*
| Calories | 14kcal | 1% |
| Carbohydrates | 1g | 0% |
| Protein | 0.4g | 1% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.3g | 2% |
| Sodium | 165mg | 7% |
| Potassium | 19mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 2mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.