Kung Pao Sauce #dinner #easyrecipe

Kung pao sauce is one of the mainstream home style pan sear sauces in Szechuan cooking. Making impeccable kung pao sauce at home is basic yet not a simple errand. This is elaine's nitty gritty guide about how to set up a kung pao sauce and apply it on your favored vegetables and fixings.

Kung pao sauce has two layers of flavor, one is from flavors and the other one is from a parity by means of soy sauce, vinegar and sugar. Initially, we fry garlic, ginger and scallion with dried red pepper. This taste is called as "胡辣味"，which implies seared bean stew pepper taste. To get this exceptional taste, the dried stew pepper ought to be singed until dim red. A few cafés include un-seared red stew pepper to include some red shading however they can't bring the correct flavor.

The subsequent layer is a reasonable sauce produced using sugar, vinegar and soy sauce with starch. Starch fills in as a thickener and help the sauce adhering to the fixing.

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Ingredients

• 3 tbsp. cooking oil
• 6-9 dried chili pepper
• 1 tsp. Sichuan peppercorn
• 1 thumb ginger , minced
• 2 cloves garlic , minced
• 2 leek onion , white part only

Sauce

• ½ tbsp. dark soy sauce
• 1 tbsp. light soy sauce
• 1 tsp. salt
• 1 inch ginger grated
• 1 tbsp. chopped green onion
• 2 garlic cloves finely chopped
• 2 tsp. cornstarch
• 1 tbsp. vinegar
• 2 tbsp. water
• 1 tsp. sugar

Instructions

1. Cut the white part of leek onion into small circles, around 1cm in thickness.
2. Heat wok or pan until hot firstly and then pour in oil. Then add Sichuan pepeprcorn in and fry until aroma. If necessary, remove the Sichuan peppercorn and let the oil cool down for 1 minute.
3. Place dried red pepper sections, keep small fire and heat until slightly dark red. Then add garlic, ginger and green onion, fry for 20- 30 seconds until fragrant.
4. Then fry any pre-prepared raw ingredients.
5. Turn up the fire and stir in stir fry sauce. Fry until the ingredients are well coated.

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