![]() ![]() But since we’re using plenty of garlic and ginger in this sauce, we’ll skip this step.) (PS: most of the stir fry starts with fresh aromatics. You will need 1/4 to 1/3 cup homemade Kung Pao Sauce. How to cook the Kung Pao Sauce with any ingredientsĪssuming that you’re going to make 2 servings, you can use 450 grams (1 pound) protein, or 6 to 8 cups vegetables, or 220 grams (1/2 pound) protein and 3 cups vegetables. You should always prepare them in small batches, because these spices lose fragrance very fast. Place in an airtight jar and store in the fridge. Transfer them to a plate to cool completely, and then grind them up in a coffee grinder. To make the chili flakes and ground Sichuan peppercorns, toast them separately in a small saucepan until the color darkens slightly and the spices release a strong fragrance. The same logic applies when dealing with Sichuan peppers. Just like making a proper pot of chili, you start by selecting a combination of chili peppers to set the tone of the dish, toast the peppers to release their aroma, then grind them down. Real Sichuan food uses different types of chili peppers to adjust heat level and smokiness. The peppercorns are a must-have item in my pantry. They add a savory, smoky and slightly citrusy flavor into the sauce that makes genuine Sichuan food. Opening a jar of Sichuan peppercorns is like opening a perfume cabinet, only the aroma lingering around your nose is numbing, tingling and refreshing like mint. Although my recipe calls for chili flakes and ground Sichuan peppercorns, you will get a much more fragrant sauce if you use whole spices.įresh Sichuan peppercorns are extremely fragrant. Sichuan Peppercorns and Sichuan Chili Peppers are the two crucial ingredients that make this sauce stand out. What makes a great Kung Pao Sauce (for serious cooks) That’s right! You can use the same stir fry sauce to make many other easy and delicious dishes, including roasted veggies! Why roasted? Isn’t this a stir fry sauce? To see how to use the Kung Pao Sauce in practice, check out my Kung Pao Shrimp and roasted Kung Pao Brussels Sprouts recipes. Cook the protein and vegetables until they’re just done, pour in the stir fry sauce, and mix well.Prepare one protein and / or one vegetable ingredient.Prepare the stir fry sauce by using the recipe at the bottom of this post.If you’ve never cooked a stir fry before and feel intimidated by words such as “wok” and “cook with high heat” – now is your chance to cook your favorite takeout dish by following three simple steps. The version I like the most is the type that balances savory, sweet and spicy with a gentle numbing sensation and a little extra sour kick. It can be extra spicy, more savory, or syrupy. Kung Pao sauce is such a popular and classic sauce that every chef has their own interpretation. Introducing an extra fragrant Kung Pao Sauce that let you cook genuine Sichuan food in your own kitchen! ![]()
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