Kung Pao Sauce

  • PrepTime: 10 Mins
  • CookTime: 3 Mins
  • TotalTime: 13 Mins

Ingredient

  1. 3 tbsp. cooking oil
  2. 6-9 dried chili pepper
  3. 1 tsp. Sichuan peppercorn
  4. 1 thumb ginger , minced
  5. 2 cloves garlic , minced
  6. 2 leek onion , white part only
  7. Sauce

  8. ½ tbsp. dark soy sauce
  9. 1 tbsp. light soy sauce
  10. 1 tsp. salt
  11. 1 inch ginger grated
  12. 1 tbsp. chopped green onion
  13. 2 garlic cloves finely chopped
  14. 2 tsp. cornstarch
  15. 1 tbsp. vinegar
  16. 2 tbsp. water
  17. 1 tsp. sugar

Instruction

  1. Cut the white part of leek onion into small circles, around 1cm in thickness.
  2. 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.
  3. 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.
  4. Then fry any pre-prepared raw ingredients.
  5. Turn up the fire and stir in stir fry sauce. Fry until the ingredients are well coated.