I made this sauce recently, based on a recipe I found in Cooking Pleasures; the original recipe included instructions for chicken kebabs, using mushrooms, frozen pearl onions, zucchini and bell pepper. We used fresh onions and yellow summer squash and added pineapple chunks. I wasn’t wild about the kebab presentation, but the sauce was amazingly good.
Next time I make this, I intend to quadruple it and keep the extra in a jar in the refrigerator; seems like it would be a handy thing to have on hand.
Kung Pao Sauce
½ cup chicken broth
2 tspns cornstarch
4 green onions, finely sliced
4 garlic cloves, minced
¼ cup soy sauce
2 tspns sugar
2 tspns chili paste or sauce, depending upon how it’s labeled – not the sweet stuff
2 tspns rice wine vinegar or red wine vinegar
2 tspns sesame oil
½ tspn crushed red pepper
2 tspns cornstarch
4 green onions, finely sliced
4 garlic cloves, minced
¼ cup soy sauce
2 tspns sugar
2 tspns chili paste or sauce, depending upon how it’s labeled – not the sweet stuff
2 tspns rice wine vinegar or red wine vinegar
2 tspns sesame oil
½ tspn crushed red pepper
- Combine broth and cornstarch in small saucepan. Stir in all remaining ingredients. Bring to a boil; reduce heat to a simmer. Simmer 3 minutes or until sauce has thickened.
- Use as glaze whilst cooking meats and vegetables, and as a sauce with cooked food.
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