Kung Pao Sauce
Recipe: #14329
September 22, 2014
Categories: Sauce, Hot sauces, Chinese, One-Pot Meal, Gluten-Free Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Wine, Spicy, more
"This is the sauce needed for #recipe14330 Yield 2 cups"
Ingredients
Nutritional
- Serving Size: 1 (318.2 g)
- Calories 279.2
- Total Fat - 15.2 g
- Saturated Fat - 2.2 g
- Cholesterol - 136.1 mg
- Sodium - 1279.4 mg
- Total Carbohydrate - 20.1 g
- Dietary Fiber - 3.7 g
- Sugars - 9.1 g
- Protein - 13.3 g
- Calcium - 41.3 mg
- Iron - 2.6 mg
- Vitamin C - 158.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat the oil in a medium sauce pan. Add the onion, garlic, ginger, star anise and Sichuan peppercorns. Cook over high heat for 5 minutes, or until the onion is lightly browned.
Step 2
Add the ancho chiles and hot pepper flakes and cook for 1 or 2 minutes.
Step 3
Add the white wine, soy sauce and sugar and cook until mixture starts to boil.
Step 4
Stir in the chicken stock and the cornstarch mixture. When the liquid returns to a boil, reduce the heat and simmer for 30 minutes.
Step 5
Strain the sauce.
Step 6
The sauce will keep in a covered jar in the refrigerator for up to 1 week.
Tips
No special items needed.