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.