Kung Pao Sauce

Featured in the Honolulu Star-Bulletin on May 10, 2006.



Kung Pao Sauce

  • 1/2 cup soy sauce
  • 1/4 cup sesame seed oil
  • 1/4 cup balsamic vinegar
  • 1 cup chicken stock
  • 2 tablespoons cornstarch
  • 1 tablespoon water
  • Salt and pepper to taste


  1. In a saucepan, combine soy sauce, sesame seed oil, balsamic vinegar, and chicken stock.
  2. Bring to a boil.
  3. In a small bowl, mix together the cornstarch and water to make a slurry; add to soy sauce mixture.
  4. Add salt and pepper to taste; set aside.

Makes about 2 cups.

Note: This recipe for Kung Pao Sauce makes a little more than needed for the Kung Pao Shrimp recipe below. Store any extra sauce in the refrigerator and use as a seasoning for other stir-fry dishes.

Approximate nutrient analysis per 2 tablespoon serving (not including salt to taste):
45 calories, 3.5 g fat, 0.5 g saturated fat, 0 mg cholesterol, 500 mg sodium, 2 g carbohydrate, 0 g fiber, 1 g sugar, 1 g protein


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