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Kung Pao Sauce
Kung Pao Chicken
Kung Pao Clams and Pork
Peppercorn Tuna on Kung Pao Bok Choy Fondue
Mom and Pops Tsai's Kung Pao Prawns
WINE NOTES
Harbin Beer: A premium lager with a complex flavor. Brewed with
traditional Chinese and European hops -- has a distinctive hop
aroma, medium body, and clean, crisp taste. One of China’s
northernmost and coldest cities, Harbin is home to extraordinary ice
festivals, breathtaking ice castles and its oldest brewery.
Clos Hauserer Riesling: Single vineyard
riesling, exhibits clean fruit, spicy characteristics, fragrant
nose. Silky mouthfeel -- stands up well to the flavorful kung pao
sauce.
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Kung Pao Sauce
Master
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 fridge.
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