KUNG PAO SAUCE | CHINA SICHUAN FOOD
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
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
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
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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