Braden Family Cookbook

Chuck Braden

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Kung Pao Sauce                     Ming Sai

Makes about 2 1/2 cups

bullet3 tablespoons minced garlic
bullet2 tablespoon minced ginger
bullet1 tablespoons sambal oelek
bullet1 cup naturally brewed dark soy sauce
bullet3 tablespoons sugar
bullet1/2 cup naturally brewed rice vinegar
bullet1 tablespoon cornstarch with 1 tablespoon water for a slurry
bulletGrape seed or canola oil for cooking
bulletKosher salt and freshly ground black pepper

In a wok or sauté pan coated lightly with oil over high heat, add garlic and ginger and sauté for 1 minute, just to soften. Add sambal, taking care not to inhale the chile, and sauté until well-blended. Add soy sauce to deglaze, then add sugar and rice vinegar. Bring to a boil and slowly whisk in slurry to thicken. Check for flavor and season if necessary. Keep warm to use in recipes or cool to room temperature, store in an air-tight jar and place in the fridge.