Kung Pao Sauce

By pattie_d

Ingredients

• 3 tablespoons minced garlic
• 2 tablespoon minced ginger
• 2 tablespoons sambal oelek
• 1 cup dark soy sauce
• 3 tablespoons sugar
• 1/2 cup Wanjashan,  naturally brewed rice vinegar
• 1 tablespoon cornstarch with 1 tablespoon water for a slurry
• Grapeseed or canola oil for cooking
• Kosher salt and freshly ground black pepper

Details

Servings 2
Adapted from ming.com

Preparation

Step 1

In a wok or saute pan coated lightly with oil over high 3 tablespoons minced garlic
2 tablespoon minced ginger
2 tablespoons sambal oelek
1 cup dark soy sauce
3 tablespoons sugar
1/2 cup Wanjashan,  naturally brewed rice vinegar
1 tablespoon cornstarch with 1 tablespoon water for a slurry
Grapeseed or canola oil for cooking
Kosher salt and freshly ground black pepper, add garlic and ginger and saute for 1 minute, just to soften.  Add sambal, taking care not to inhale the chile, and saute until well-blended. Add soy sauce to deglaze, then add sugar and rice vinegar. Bring to a boil and slowly whisk in slurry to thicken.  Check for flavor and season if necessary. 

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