Kung Pao Sauce

10m
Prep Time
40m
Cook Time
50m
Ready In


"This is the sauce needed for #recipe14330 Yield 2 cups"

Original is 2 servings

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.

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