Braden Family Cookbook Chuck Braden
|
Kung Pao Sauce Ming Sai
|
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.