Kung Pao Sauce

This Kung Pao Sauce is an amazing condiment which comes together in around 5 minutes. It is amazing with any stir fry, rice dish, even Ramen noodles. This great sauce which will give almost any dish flavor in seconds. It is naturally vegan and will be a keeper that the whole family will enjoy. 

 

Knowing me, you can tell that I’m really into my sauces.

Yes it is true, because I think no matter what dish you are making, it is all about sauces which make everything better like this Fry Sauce, the Awesome Sauce, my Puttanesca Sauce, or the all-time-favorite Bang Bang Sauce.

Feel free to browse around and use the search bar for more sauces.

Why this Kung Pao Sauce is so great

It has just the right amount of sweet and savory flavors which make it even better than you can imagine.

It is really easy to make and you always know what to do with step-by-step pictures. You can be sure you will succeed in only 5 minutes.

Using pantry staples just makes everything better. Versatile for veggies, stir fries, rice dishes and so much more

What’s in this Kung Pao Sauce recipe

Here is all you need to make this easy recipe:

• Hoisin sauce
• garlic
• tamari
• cornstarch + water
• vegetable broth
• rice vinegar

How to make Kung Pao Sauce

Start with a small sauce pan or casserole. Add Hoisin sauce, garlic, tamari, vegetable broth, and rice vinegar. Bring everything to boil and let simmer on low for around 1 minute.

Finally mix cornstarch with water and add to the sauce boil again until thickened to the desired consistency.

Cool down a bit and transfer to an airtight container with a lid on top.

Tips and tricks

Storing: it will last in the fridge in your airtight container for around 1 week. Makes meal prep and big batch cooking even easier. You have it always on hand and use whenever you need.

Tray bake: fantastic for sheet pan recipes. Place veggies and mix with sauce and seasonings, then bake.

If you try this easy Kung Pao Sauce, tag me on Instagram or Facebook.

Can’t wait to see what will you putting this on.

Cheers, Florian.