Kung Pao Sauce (Cook | Dip | Spread)

Kung Pao Sauce (Cook | Dip | Spread)

Kung Pao Sauce (Cook | Dip | Spread)

(2 customer reviews)


Made In : Made with love in India Categories: , Tags: ,

Originating from the Sichuan province of China, Kung Pao sauce is typically made from a combination of Sichuan chillies, soy sauce and sesame oil. It provides the perfect balance of sweet and spicy to create the ultimate Asian experience!

Quantity : 1Weight : 175 gmsServes : 3 - 4
Shelf Life. : 12 MonthOnce Opened : 12 month in refrigerator

Kung Pao Sauce Recipe

Prep Time: 15 Mins

Cooking Time: 5 Mins

Cut tofu into cubes, season and brown on pan for 3-4 minutes

Stir fry vegetables and add the tofu back to the pan

Add a table spoon of Kung Pao sauce and thicken on heat for one minute, then garnish with toasted cashew nuts and serve!
(Add cubes of marinated chicken for a non-veg version!)

Chilli Paste (20%), Edible Vegetable Oil(11%) (Sunflower Oil),Garlic,Onion,Ginger,Fresh Red Chilli,Tomato Ketchup,Salt,Sugar,White Pepper,Spices and Condiments,Seasoning,Vinegar,permitted class II preservatives – potassium sorbate (ins 202) and sodium benzoate (ins 211).

2 reviews for Kung Pao Sauce (Cook | Dip | Spread)

  1. Ria Sanjay Shah

    Tastes best with grilled paneer, saute vegetables or even basic Indian bread. My go-to for everyday tiffin meals.

  2. Sanjana Hansraj

    I’ve tired making Kung pao potato with so many different sauces and all have turned out okayish. But this sauce turned my home cooked dish into a restaurant quality dish with half the time, everything was perfect and well balanced!

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