Braden Family Cookbook
Chuck Braden
Kung Pao Sauce Ming Sai
Makes about 2 1/2 cups
 | 3 tablespoons minced garlic |
| 2 tablespoon minced ginger |
| 1 tablespoons sambal oelek |
| 1 cup naturally brewed dark soy sauce |
| 3 tablespoons sugar |
| 1/2 cup naturally brewed rice vinegar |
| 1 tablespoon cornstarch with 1 tablespoon water for a slurry |
| Grape seed or canola oil for cooking |
| Kosher 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.