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Monday, November 30, 2009

Simply Ming Kung Pao Sauce

Source: Simply Ming

Can be used to make Kung Pao Chicken

Taste 3 (out of 5)

Difficulty 3 (out of 5)


- 3 tablespoons minced garlic

- 2 tablespoon minced ginger

- 2 tablespoons sambal oelek

- 1 cup dark soy sauce

- 3 tablespoons sugar

- 1/2 cup rice vinegar

- 1 tablespoon cornstarch with 1 tablespoon water for a slurry

- grapeseed or canola oil for cooking

- salt and black pepper

Makes about 2 1/2 cups


1. 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.

2. Add sambal, taking care not to inhale the chile, and saute until well-blended.

3. Add soy sauce to deglaze, then add sugar and rice vinegar.

4. Bring to a boil and slowly whisk in slurry to thicken. Check for flavor and season if necessary.

5. Keep warm to use in recipes or cool to room temperature, store in an air-tight jar and place in the fridge.


- Way too spicy for me - I would cut the sambal oelek in half, at least.

- I made half the amount (but I used 1 tbsp of cornstarch and 1 tbsp of water for the slurry), and it turned out way too thick and much less than 1 cup, when it was supposed to be 1 1/4 cups. Maybe I should have used the right measure of slurry or maybe I cooked it too long.

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