Great to use with Kung Pao Chicken
- 4 tbsp. soy sauce
- 1 tbsp. peanut butter or black bean paste
- 1 tbsp. brown sugar
- 2 tsp. white vinegar
- 1/8 tsp. garlic powder
- 1/8 tsp. onion powder
- 1/8 tsp. black pepper
- 2 tsp. sesame oil
- 20 drops chinese hot sauce (or habenero or jalapenos)
Cooking time 10mins
Adapted from food.com
Place all ingredients in a Mason jar and shake until it emulsifies.
Note 1: May need to increase peanut butter/black bean paste to taste. Use no more than 2 tablespoons, but please, start with one tablespoon.
Note 2: Can sub 1 toe fresh garlic for powdered. Work with mortar and pestle the fresh garlic and jalapeno until it forms a paste.