Ming says: If you've ever been to a Szechuan Chinese restaurant here in the U.S., you've probably seen Kung Pao Chicken 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.

Makes about 2 1/2 cups

• 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.

>>Use this Master Recipe in Kung Pao Prawns by guests Stephen and Iris Tsai.

>>This recipe appears in Episode #419.

>> For additional recipes and more, visit www.ming.com