Comments on: Kung Pao Sauce https://www.chinasichuanfood.com/kung-pao-sauce/ Chinese Recipes and Eating Culture Thu, 27 Jul 2023 07:48:09 +0000 hourly 1 https://wordpress.org/?v=6.2.5 By: Elaine https://www.chinasichuanfood.com/kung-pao-sauce/comment-page-2/#comment-1493455 Thu, 27 Jul 2023 07:48:09 +0000 http://fd5.b5b.myftpupload.com/?p=11458#comment-1493455 In reply to Charmel Hulsebos.

Love you!

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By: Charmel Hulsebos https://www.chinasichuanfood.com/kung-pao-sauce/comment-page-2/#comment-1493435 Wed, 26 Jul 2023 23:03:15 +0000 http://fd5.b5b.myftpupload.com/?p=11458#comment-1493435 5 stars
My Favorite, Thank You

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By: Elaine https://www.chinasichuanfood.com/kung-pao-sauce/comment-page-2/#comment-1440813 Sat, 27 Aug 2022 13:16:31 +0000 http://fd5.b5b.myftpupload.com/?p=11458#comment-1440813 In reply to Chuck D.

I have tested for times and it’s my ratio. But you can choose to increase the water amount slightly for sure.

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By: Chuck D https://www.chinasichuanfood.com/kung-pao-sauce/comment-page-2/#comment-1439289 Sun, 21 Aug 2022 13:02:10 +0000 http://fd5.b5b.myftpupload.com/?p=11458#comment-1439289 5 stars
Hi this seems to be the best recipe close to my local chinese. Although i dont have enough sauce from this recipe? Its only so many tablespoons on here. Do you add more water at some point?

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By: Elaine https://www.chinasichuanfood.com/kung-pao-sauce/comment-page-2/#comment-1351074 Sun, 20 Mar 2022 00:01:44 +0000 http://fd5.b5b.myftpupload.com/?p=11458#comment-1351074 In reply to Anita Freeman.

Hi Anita,
Whole Sichuan peppercorn plays totally differently from grounded peppercorn powder. We use whole Sichuan peppercorn mostly for its aroma while pepper for the numbing feeling, just like what we did in mapo tofu.

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By: Elaine https://www.chinasichuanfood.com/kung-pao-sauce/comment-page-1/#comment-1351064 Sat, 19 Mar 2022 23:50:49 +0000 http://fd5.b5b.myftpupload.com/?p=11458#comment-1351064 In reply to Laura.

Thanks Laura. Happy to hear that and happy cooking!

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By: Anita Freeman https://www.chinasichuanfood.com/kung-pao-sauce/comment-page-2/#comment-1350148 Fri, 18 Mar 2022 14:28:14 +0000 http://fd5.b5b.myftpupload.com/?p=11458#comment-1350148 Hi Elaine, do you not grind the sichuan pepper?

Thanks. Anita ?

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By: Laura https://www.chinasichuanfood.com/kung-pao-sauce/comment-page-1/#comment-1342047 Thu, 03 Mar 2022 14:35:36 +0000 http://fd5.b5b.myftpupload.com/?p=11458#comment-1342047 5 stars
Really lovely recipe! Thank you very much. I removed the peppercorns after frying them, and I am interested to try it with them left in next time. I imagine that will kick it up a notch. I did add about a 1/4 cup water to the sauce as it thickened too quickly. I made this with a medley of veggies and peanuts and topped with crispy tofu. Will make again and again!

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By: Elaine https://www.chinasichuanfood.com/kung-pao-sauce/comment-page-1/#comment-1249242 Wed, 08 Sep 2021 00:20:32 +0000 http://fd5.b5b.myftpupload.com/?p=11458#comment-1249242 In reply to Dianne Wallace.

Happy cooking!

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