Kung Pao Sauce
- 1/2 cup soy sauce
- 1/4 cup sesame seed oil
- 1/4 cup balsamic vinegar
- 1 cup chicken stock
- 2 tablespoons cornstarch
- 1 tablespoon water
- Salt and pepper to taste
Kung Pao Sauce
Featured in the Honolulu Star-Bulletin on May 10, 2006.
Ingredients:
Directions:
- In a saucepan, combine soy sauce, sesame seed oil, balsamic vinegar, and chicken stock.
- Bring to a boil.
- In a small bowl, mix together the cornstarch and water to make a slurry; add to soy sauce mixture.
- Add salt and pepper to taste; set aside.
Makes about 2 cups.
Note: This recipe for Kung Pao Sauce makes a little more than needed for the Kung Pao Shrimp recipe below. Store any extra sauce in the refrigerator and use as a seasoning for other stir-fry dishes.
Approximate nutrient analysis per 2 tablespoon serving (not including salt to taste):
45 calories, 3.5 g fat, 0.5 g saturated fat, 0 mg cholesterol, 500 mg sodium, 2 g carbohydrate, 0 g fiber, 1 g sugar, 1 g protein
