Omnivore's Cookbook · by Maggie Zhu★ 4.9 (16)
Homemade Kung Pao Sauce
NUTRITION · PER SERVING15M COOK
CAL 6%·PRO 3%
CARBS 14G45% OF CAL
1G FIBER10G SUGAR3G OTHER
FAT 6G46% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant Sichuan-style sauce with sichuan peppercorns, sesame seeds, and chili flakes for authentic kung pao dishes. Complex and aromatic for genuine Chinese cooking at home.
condimentchinese🥄 saucepandairy freeveganvegetarian
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 tablespoons peanut oil ((or vegetable oil))
- 2 tablespoons white sesame seeds
- 2 teaspoons Chinese chili flakes ((or Korean chili flakes) (*Footnote 1))
- 1 teaspoon ground Sichuan peppercorns
- 8 cloves garlic (, minced)
- 2 tablespoons minced ginger
- 1/2 cup Chinkiang vinegar
- 1/4 cup light soy sauce ((or soy sauce))
- 1/4 cup Shaoxing wine ((or dry sherry, or water))
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon coarse sea salt ((or 1/4 teaspoon fine sea salt))
At a glance
PER SERVING · TIME 15M
CAL 6%·PRO 3%
CARBS 14G45% OF CAL
1G FIBER10G SUGAR3G OTHER
FAT 6G46% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 677mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 177mg
- Calcium
- 25mg
- Iron
- 0.78mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 677MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.