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Kung Pao Sauce
Author:
Jamielyn Nye
This 5-ingredient Kung Pao Sauce recipe is fast and delicious! A tasty sauce inspired by Sichuan cuisine can be poured over your favorite stir fry for an effortless weeknight dinner or store it in the fridge to use during the week.
Prep Time:
2
minutes
minutes
Cook Time:
3
minutes
minutes
Total Time:
5
minutes
minutes
Servings:
6
Ingredients
¼
cup
low sodium soy sauce
¼
cup
rice vinegar
1 to 2
Tablespoons
granulated sugar
2
Tablespoons
water
1
teaspoon
cornstarch
Instructions
In a small saucepan or wok, whisk the soy sauce, rice vinegar, sugar, water, and cornstarch until smooth.
Place over medium heat and simmer until thickened. Toss with your desired meat and vegetables.
Notes
Ways to use the sauce:
This sauce makes a great marinade or as a way to finish off a dish. Here are a few of my favorite recipes for it:
kung pao chicken
kung pao shrimp
chicken and vegetable stir fry
Rice:
This sauce is so good even just drizzled over
Instant Pot rice
or
stovetop rice.
Nutrition
Calories:
17
kcal
|
Carbohydrates:
3
g
|
Protein:
1
g
|
Fat:
0.04
g
|
Saturated Fat:
0.003
g
|
Polyunsaturated Fat:
0.01
g
|
Monounsaturated Fat:
0.01
g
|
Sodium:
383
mg
|
Potassium:
38
mg
|
Fiber:
0.1
g
|
Sugar:
2
g
|
Calcium:
4
mg
|
Iron:
0.1
mg