With Orange-Sesame Stirfry Sauce, this sauce represents my arsenal of make-ahead no-recipe stirfry building blocks. This recipe makes 3 portions of sauce that can be frozen.
Kung Pao is typically finished with a sprinkling of peanuts (or cashews, when I'm serving peanut-free folks), so you can also freeze a cup of peanuts/cashews in a vacuseal bag for each frozen portion of sauce to ensure you have some on hand when you make the stirfry; a good idea at my house since nuts are prime snacking targets and I can't always guarantee that I'll have some for cooking purposes.
Makes 3 portions
1 cup rice vinegar
1/2 cup + 2 tbsp soy sauce
6 tbsp sesame oil
3 tbsp brown sugar
1 1/2 - 3 tsp crushed red pepper flake
Whisk together. Using the pour-and-fill technique described for Orange-Sesame Sauce, measure out 3/4-cup portions and freeze in zip-top bags.
To use, thaw the sauce. Whisk in 2 tbsp cornstarch and add to stirfried protein/veg. Pin It
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