Kung Pao Sauce

This sauce can be used in various dishes listed in recipes.

Kung Pao Chicken or Shrimp
[https://culinaryseasons.com/wok-seared-kung-pao-shrimp-on-the-kamado-joe/]

Fried Rice
[https://culinaryseasons.com/smoked-pulled-pork-fried-rice/]https://culinaryseasons.com/smoked-pulled-pork-fried-rice/

Chow Meins

Dan Dan Noodles
[https://culinaryseasons.com/dan-dan-noodles-culinary-seasons-style/]

Servings: 4 servings

Author:

Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

Course:

Main Sauce

Cuisine:

Chinese Asian

Keywords:

sauce soy sauce wok Ingredient Kung Pao Kung Pao Saute

🧂 Ingredients

½ cup Soy Sauce (Kikkoman)
½ cup Chicken Stock (or Vegetable)
1 tbsp Sugar
1 tbsp Oyster Sauce (Lee Kum Kee)
2 tbsp Michiu Wine (can substitute dry sherry)
2 tbsp White Vinegar
2 tbsp Mushroom Soy Sauce (can substitute dark soy sauce) Cornstarch Slurry as needed if wanting to thicken the sauce

Instructions

1 In a bowl, combine the oyster sauce and sugar.
2 Heat the Chicken Stock and add to the sugar and oyster sauce so they dissolve.
3 Add the remaining ingredients and mix to combine.
4 Can be refrigerated for later use or use immediately.