
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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