Kung Po Sauce

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  Serves for other dishes

  • 1 tablespoon seasoned oil
  • 1 small onion cut into chunks
  • 1 tablespoon light soy sauce
  • 1 small green pepper, cut into chunks
  • 1 small carrot, cut into thin julienne strips
  • 2 tablespoons soft brown sugar
  • 3 tablespoons rice vinegar
  • 1 tablespoon tomato puree
  • 1 teaspoon of chilli powder (or to taste)
  • 4 fl oz (100ml) stock or water
  • 1 tablespoon thin cornflour paste


Heat the oil, add the vegetables and stir fry for about 1 minute, then add add all the ingredients with the stock or water and bring to the boil. Add the cornflour paste gradually a little at a time to thicken the sauce to the desired consistency. Stir well and Serve.

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