From The Recipe Critic
Kung Pao Sauce
- Time
- 17 min
- Makes
- 1
- Ingredients
- 14
9 things you may not have.
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Ingredients
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 6 dried chili peppers
- 1 teaspoon ground Szechuan peppercorns, (or ground black peppercorns)
- 1 tablespoon fresh ginger
- 3 cloves garlic, (minced)
- ⅓ cup sliced scallions, (only the white part)
- ¼ cup soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon Chinese black vinegar, (or balsamic vinegar)
- 1 tablespoon sriracha, (or sambal)
- 1 cup chicken broth, (or vegetable broth)
- 1 tablespoon cornstarch
- 2 tablespoons water
Nutrition · per serving
1 cup (the full recipe) per serving
- Calories
- 518 kcal
- Fat
- 29 g
- Fiber
- 4 g
- Sugar
- 39 g
- Sodium
- 4480 mg
- Protein
- 10 g
- Cholesterol
- 5 mg
- Carbohydrate
- 59 g
- Saturated fat
- 4 g
- Unsaturated fat
- 24 g
As published by The Recipe Critic.
The method
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