Comments on: Kung Pao Sauce

By: Elaine

Elaine — Thu, 27 Jul 2023 07:48:09 +0000

In reply to Charmel Hulsebos. Love you!

By: Charmel Hulsebos

Charmel Hulsebos — Wed, 26 Jul 2023 23:03:15 +0000

My Favorite, Thank You

By: Elaine

Elaine — Sat, 27 Aug 2022 13:16:31 +0000

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.

By: Chuck D

Chuck D — Sun, 21 Aug 2022 13:02:10 +0000

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?

By: Elaine

Elaine — Sun, 20 Mar 2022 00:01:44 +0000

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.

By: Elaine

Elaine — Sat, 19 Mar 2022 23:50:49 +0000

In reply to Laura. Thanks Laura. Happy to hear that and happy cooking!

By: Anita Freeman

Anita Freeman — Fri, 18 Mar 2022 14:28:14 +0000

Hi Elaine, do you not grind the sichuan pepper?

Thanks. Anita ?

By: Laura

Laura — Thu, 03 Mar 2022 14:35:36 +0000

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!

By: Elaine

Elaine — Wed, 08 Sep 2021 00:20:32 +0000

In reply to Dianne Wallace. Happy cooking!