Kung Pao Sauce
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 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 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.