KOBE ROUX | SPRINGFIELD, MO CASHEW CHICKEN SAUCE
Cashew Chicken Sauce - Springfield MO Style. If you've ever eaten it, you know it's pretty good. Not very traditional, but it's good. This is a sauce recipe that pays tribute to David Leong's 1963 invention that revolutionized the Springfield, MO dining scene.
Provided by Kobe Roux
Categories Sauces
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients except the (2/3 C water and corn starch) and bring to a slow rolling boil.
- Add corn starch to 2/3 C water and whisk thoroughly, then combine with boiling sauce base.
- Whisk until thickened.
- This sauce is actually as close as I can come to Mr. Lee's Sauce from Oriental Inn in Marshfield, MO. He's made the "BEST" Springfield-Style Cashew Chicken in America since 1982. Period.
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