Kung pao sauce

Ingredients

For 440 servings

• •1 c. à soupe cornflour
• •1 c. à soupe rapeseed oil
• •1 c. à soupe garlic finely chopped
• •1 c. à soupe ginger grated
• •1 red chilli deseeded and finely chopped
• •0.5 c. à café Sichuan peppercorns toasted and ground
• •2 dried chilli peppers ‘chao tian jiao’
• •1 c. à café chilli bean sauce
• •1 c. à soupe hoisin sauce
• •1 c. à soupe tomato ketchup
• •2 c. à soupe light soy sauce
• •1 c. à soupe Chinkiang black rice vinegar
• •200 ml hot vegetable or chicken stock

Method

1. 1.Mix the cornflour with 2 tbsp water in a bowl and set aside. Heat a wok over medium heat. Once hot, add the oil, then mix in the garlic, ginger, chilli, Sichuan peppercorns and dried chillis. Fry for a few seconds before stirring in the chilli bean sauce, hoisin and ketchup. Once mixed in, pour in the soy sauce, vinegar and stock. Bring to the boil then drizzle in the cornflour mixture and stir well. Remove from the heat and pour into a heatproof bowl. Leave to cool then refrigerate until ready to use. Will keep chilled for up to three days.