Asian

Kung Pao Sauce takes several minutes to prepare.

Kung Pao Sauce takes several minutes to cook.

Kung Pao Sauce makes 4 servings.

The ingredients for Kung Pao Sauce are:

1 1/2 tbsp minced garlic
1 tbsp minced ginger
1 tbsp sambal oelek
1/2 cup naturally brewed dark soy sauce
1 1/2 tbsp Splenda
1/4 cup rice vinegar
1 1/2 tbsp cornstarch with 1 1/2 tbsp water for a slurry
1 tbsp Peanut oil for cooking
Kosher salt and freshly ground black pepper

Here is how you make Kung Pao Sauce:

In a wok or saute pan coated lightly with oil over high heat, add garlic and ginger and saute for 1 minute, just to soften. Add sambal, taking care not to inhale the chile, and saute until well-blended. Add soy sauce to deglaze, then add Splenda and rice vinegar. Bring to a boil and slowly whisk in slurry to thicken. Check for flavor and season if necessary. Keep warm to use in recipes or cool to room temperature, store in an air-tight jar and place in the fridge. Stir into your favorite meat and/or veggies and serve over rice. (about 1/3 cup each)

The nutritional information for Kung Pao Sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 57.5

• Total Fat: 3.5 g
• Cholesterol: 0.0 mg
• Sodium: 1,128.2 mg
• Total Carbs: 5.8 g
• Dietary Fiber: 0.5 g
• Protein: 1.9 g

Kung Pao Sauce is Asian cuisine.

The dietary needs meet for Kung Pao Sauce is Sugar Free