Kung Pao Sauce
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.
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:
Rice: This sauce is so good even just drizzled over stovetop rice.
Nutrition
Calories: 17kcal, Carbohydrates: 3g, Protein: 1g, Fat: 0.04g, Saturated Fat: 0.003g, Polyunsaturated Fat: 0.01g, Monounsaturated Fat: 0.01g, Sodium: 383mg, Potassium: 38mg, Fiber: 0.1g, Sugar: 2g, Calcium: 4mg, Iron: 0.1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
