KUNG PAO SAUCE RECIPES

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KUNG PAO SAUCE | CHINA SICHUAN FOOD



Kung Pao Sauce | China Sichuan Food image

detailed guideline about how to prepare a well balanced kung pao sauce

Provided by Elaine

Categories     sauce

Total Time 13 minutes

Prep Time 10 minutes

Cook Time 3 minutes

Number Of Ingredients 16

3 tbsp. cooking oil
6-9 dried chili pepper
1 tsp. Sichuan peppercorn
1 thumb ginger ( , minced)
2 cloves garlic ( , minced)
2 leek onion ( , white part only)
½ tbsp. dark soy sauce
1 tbsp. light soy sauce
1 tsp. salt
1 inch ginger grated
1 tbsp. chopped green onion
2 garlic cloves (finely chopped)
2 tsp. cornstarch
1 tbsp. vinegar
2 tbsp. water
1 tsp. sugar

Steps:

  • Cut the white part of leek onion into small circles, around 1cm in thickness.
  • Heat wok or pan until hot firstly and then pour in oil. Then add Sichuan pepeprcorn in and fry until aroma. If necessary, remove the Sichuan peppercorn and let the oil cool down for 1 minute.
  • Place dried red pepper sections, keep small fire and heat until slightly dark red. Then add garlic, ginger and green onion, fry for 20- 30 seconds until fragrant.
  • Then fry any pre-prepared raw ingredients.
  • Turn up the fire and stir in stir fry sauce. Fry until the ingredients are well coated.

EDAMAME IN KUNG PAO SAUCE RECIPE - FOOD.COM



Edamame in Kung Pao Sauce Recipe - Food.com image

I saw this on the food network, Sandra Lee show, and thought I'd try it. If you can't find Kung Pao sauce, I used Hoisin sauce and it was just fine.

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 6 serving(s)

Number Of Ingredients 7

1 lb edamame, frozen, shelled
2 tablespoons canola oil
1/2 cup carrot, diced
1/2 onion, chopped
1/2 cup kung pao sauce, prepared from a bottle
2 tablespoons low sodium soy sauce
1 teaspoon red pepper flakes

Steps:

  • Bring a pot of salted water to boil. Add edamame and return to a boil. Cook 5 minutes. Drain in a colander and set aside.
  • In a frying pan over medium heat, add the oil and cook carrots and onions till tender, but not soft.
  • In a medium bowl, stir together kung pao sauce, soy sauce and red pepper flakes. Add in edamame, carrots and onions. Toss until veggies are coated. Serve.

Nutrition Facts : Calories 164.2, FatContent 9.9, SaturatedFatContent 0.9, CholesterolContent 0, SodiumContent 218, CarbohydrateContent 10.8, FiberContent 3.7, SugarContent 0.9, ProteinContent 10.3

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