Sichuan•gourmet
Kung Pao Sauce
detailed guideline about how to prepare a well balanced kung pao sauce
- Prep time
- 10 min
- Cook time
- 3 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 tbsp. cooking oil
- 6-9 dried chili pepper
- 1 tsp. Sichuan peppercorn
- 1 thumb ginger ( , minced)
- 2 cloves garlic ( , minced)
- 2 large scallion or 4 scallions ( , white part only)
- ½ tbsp. dark soy sauce
- 1 tbsp. light soy sauce
- 1 tsp. salt
- 2 tsp. cornstarch
- 1 tbsp. vinegar
- 2 tbsp. water
- 2 tsp. sugar
- dash or white pepper
Instructions
- 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.