Kung Pao Sauce
Servings
Makes 1 cup
Ingredients
1 tsp organic neutral oil
10 - 12 dried hot red chillies
1/2 tsp crushed Szechuan peppercorns, see note
1/3 - 1/2 (40 - 60 g) chopped cashew nuts or peanuts
5 cloves garlic, finely chopped
1 knob fresh ginger, peeled and finely chopped
2 tbsp coarsely chopped spring onions
1/4 cup (40g) finely chopped red or green pepper, celery or onion, or a combination
1/3 cup (80 ml) soy sauce
2.5 tbsp rice vinegar
2/2.5 tbsp raw sugar
1.4 tsp salt (optional)
1.25 cups (300 ml) water
1.5 to 2 tsp cornstarch
Instructions
1. Heat the oil in large skillet over medium-high heat. Add the red chillies and cook until the chillies are fragrant, but not overly bornw, about 1 minute.
2. Add the peppercorns and cashews and stir for 30 seconds. Add the garlic and ginger, reduce the heat to medium-low. and continue cooking until the garlic and cashews are golden, 4 - 5 minutes, stirring occasionally.
3. Add the spring onions and green/red pepper, stirring to combine. Increase the heat to medium and cook for 1 minute. Add the soy sauce, vinegar, sugar and salt (if using), and 1 cup (240 ml) of the water and bring to a boil, about 4 minutes.
4. Whisk the cornstarch together with the remaining 1/4 cup (60 ml) water and add the mixture to the boiling sauce. Cook until the sauce thickets slightly, 3 to 4 minutes. Carefully taste and adjust the seasoning. If you need more heat, break open a few of the chillies or add some red pepper flakes. Refrigerate the sauce for up to 3 days, or freeze it for up to 1 month.