1 tablespoon cornstarch with 1 tablespoon water for a slurry
Grapeseed or canola oil for cooking
Kosher salt and freshly ground black pepper
Instructions
In a wok or saute pan coated lightly with oil over
high heat, 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.
Originally Submitted
1/2/2011
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