ZHENJIANG VINEGAR RECIPES

Name: Kung Pao Sauce
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Cuisine: Sichuan
Ingredients: 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

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

Ingredients

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.

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

Ingredients

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.

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