Sunday, March 11, 2012

Kung Pao Sauce (for Squash Stir Fry!)

Here's another squashy recipe pulled out of the draft archives of ohsweetie. Enjoy!!

february will be squash month over at the blog

kung pao stir fry
This is a "asian-fusion" sauce inspired by the Kung Pao sauce recipe in the REbar cookbook. It is great for smothering some stir fried vegetables and I used mine to sauce-up some stir fried hubbard squash with tofu and whatever other veg I had in the fridge. YUM. Never stir fried before? Here's some basic instruction from instructables.

Now, for the sauce combine the following ingredients in a bowl and pour veg as you're cooking it (almost done). The sauce must cook at least for a bit, especially if you're going to thicken it with corn starch/water slurry

2 tbsp grated ginger
1 tbsp grated garlic
1/4 cup soy sauce
1/4 hoisin sauce
1/4 cup apple sauce
1 tbsp sesame oil
2 tbsp sambal oelek (or less, this is spicy)
1/2 cup of water (optional)
1 tbsp corn starch (optional)

Mix in a bit of water and corn starch if you find it too runny. Um, yep, that's it! XO

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