Ingredients
-
1
-
1
-
1
-
1 1/2
-
1/4
-
3
-
2
-
2
-
2
-
1
-
-
-
-
-
Directions
Pang Pang Sauce, A Chinese sauce from the cookbook Great Good Food by Julee Rosso. A few tablespoons can be paired with different meats, seafood, vegetables, rice, pasta etc. to create a wonderful meal in minutes! Think stir fry! Remember to use sparingly, you want to bring out the flavor but not overwhelm!, Very hard sauce to describe because it’s so good. Mixed fresh veggies in this as a stir-fry and it came out very well. Had some guests using their fingers to lick up the last drops., A Chinese sauce from the cookbook Great Good Food by Julee Rosso. A few tablespoons can be paired with different meats, seafood, vegetables, rice, pasta etc. to create a wonderful meal in minutes! Think stir fry! Remember to use sparingly, you want to bring out the flavor but not overwhelm!
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Steps
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1
Done
|
In a Large Skillet on Medium High Heat, Heat the Oil. |
|
2
Done
|
Add the Ginger and Garlic, and Saute For 1 Minute. |
|
3
Done
|
Stir in the Broth, Peanut Butter, Hoisin Sauce, Honey, Soy Sauce, Scallion, Vinegar, and Chili Paste. |
|
4
Done
|
Bring the Sauce to a Boil, Reduce Heat and Simmer For 10 Minutes. Whisk in the Dissolved Cornstarch, Stirring Constantly, Until the Sauce Thickens Slightly. |
|
5
Done
|
the Sauce Can Be Made Ahead and Kept Refrigerated For Up to 1 Week. Enjoy! |
