PANG PANG SAUCE

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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

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!

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