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Kung Pao Sauce

I was inspired to make this sauce from a restaurant that made Kung Pao Brussels Sprouts. Here is my version of the sauce.

Slurry:

  • 1/2 c water
  • 3 tbsp cornstarch

Combine the water and cornstarch into a large measuring cup. Whisk together with a fork. Make sure you whisk again before pouring into the sauce. The cornstarch tends to settle in the bottom of the cup.

Sauce:

  • 1 c water
  • 1 tbsp miso paste
  • 1/4 c sweetener
  • 1 tbsp sriracha
  • 3 tbsp coconut aminos
  • 2 tbsp rice wine vinegar
  • 2 tbsp toasted sesame oil (optional – if you are avoiding oil)
  • 1 tsp garlic, minced
  • 1 tsp fresh ginger, minced

Combine all of the ingredients into a medium size saucepan. Bring ingredients to a slow boil over medium heat. Reduce heat to a simmer and slowly pour in the slurry while stirring. Continue to simmer until the sauce is no longer cloudy from the slurry. Remove from heat.

Serve. Eat. Enjoy.

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2 thoughts on “Kung Pao Sauce

  1. […] Kung Pao Sauce (about 2/3 c) […]

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