Best Pang Pang Sauce Recipes

PANG PANG SAUCE

Pang Pang Sauce image

Provided by Dena Kleiman

Time 15m

Yield About 3/4 cup

Number Of Ingredients 10

Ingredients

1/4 cup chunky peanut butter
3 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons sesame oil
2 teaspoons Chinese black vinegar
1 teaspoon chili paste
4 to 6 tablespoons chicken broth or water
1 tablespoon minced garlic
1 tablespoon minced ginger root
1 tablespoon minced green part of scallion

Steps:

In a blender or food processor, combine the ingredients except for the minced scallion. Blend until smooth. Add the scallion. The sauce should have the consistency of lightly whipped cream. Serve with cold noodles, sliced cold poached chicken, cold sliced beef or as a salad dressing for cucumbers and red peppers.

Nutrition Facts : @context http, Calories 499, UnsaturatedFat 32 grams, Carbohydrate 24 grams, Fat 41 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 1840 milligrams, Sugar 14 grams, TransFat 0 grams

PANG PANG SAUCE

Pang Pang Sauce image

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!

Provided by Sharon123

Categories Sauces

Time 25m

Yield 2 cups

Number Of Ingredients 12

Ingredients

1 tablespoon dark sesame oil
1 tablespoon garlic, minced
1 tablespoon fresh ginger, grated
1 1/2 cups vegetable broth (or chicken broth)
1/4 cup chunky peanut butter
3 tablespoons hoisin sauce
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons scallions, green part only, sliced thinly on the diagonal
1 tablespoon rice vinegar
1/2 teaspoon hot Chinese chili paste
1 teaspoon cornstarch (dissolved in 1 tbls. water-or you may use potato starch)

Steps:

In a large skillet on medium high heat, heat the oil.
Add the ginger and garlic, and saute for 1 minute.
Stir in the broth, peanut butter, hoisin sauce, honey, soy sauce, scallion, vinegar, and chili paste.
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.
The sauce can be made ahead and kept refrigerated for up to 1 week. Enjoy!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #sauces #condiments-etc #vegetables #asian #chinese #vegetarian #dietary #onions