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Ming's Kung Pao Sauce - 1 pt

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* Exported from MasterCook *

 

Ming's Kung Pao Sauce - 1 pt

 

Recipe By :Ming Tsai.

Serving Size : 5 Preparation Time :0:00

Categories : LowerCarbs LowFat

(Less than 5%)

Veggie WW

 

Amount Measure Ingredient -- Preparation

Method

-------- ------------

--------------------------------

3 tablespoons minced garlic

2 tablespoon minced ginger

2 tablespoons sambal oelek

1 cup naturally brewed dark soy

sauce

3 tablespoons sugar

1/2 cup naturally brewed rice vinegar

1 tablespoon cornstarch -- with 1

tablespoon water for a slurry

Grapeseed or canola oil for

cooking

Kosher salt and freshly ground

black pepper

 

In a wok or sauté pan coated lightly with oil over

high heat, add garlic and ginger and sauté for 1

minute, just to soften. Add sambal, taking care not to

inhale the chile, and sauté until well-blended. Add

soy sauce to deglaze, then add sugar 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

refrigerator.

 

Makes about 2 1/2 cups

 

Description:

" 1 pt "

Source:

" Simply Ming, Episode #419 "

S(Formatted by Chupa Babi):

" 08.10.07 "

- - - - - - - - -

- - - - - - - - - -

 

Per Serving (excluding unknown items): 82 Calories;

trace Fat (2.9% calories from fat); 4g Protein; 18g

Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

3332mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2

Vegetable; 0 Fat; 1/2 Other Carbohydrates.

 

NOTES : AuthorNote: Ming says: If you've ever been to

a Szechuan Chinese restaurant here in the U.S., you've

probably seen Kung Pao on the menu. It's one of the

big Chinese classics from the spicy Szechuan province.

My grandma used to make it for us and my version of

Kung Pao Sauce is in honor of her.

 

 

Nutr. Assoc. : 0 0 0 1396 0 4733 0 0 0

 

 

 

 

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