Don’t tell Maggie that I call this Kung Pao sauce, because she’ll probably cringe at my obvious whiteness, but I wanted a spicy chinese-food tasting meal this week and this is what I came up with.
5 Tbs vinegar
4 Tbs lite soy sauce
1 Tbs sesame oil
2 Tbs cornstarch, dissolved in 2 Tbs water
1 packet Splenda
6 ounces of Chinese chili sauce (found in the Asian food section of the store)
This made enough for 12 meals and I put it over a mix of chicken, rice and the Asian blend of frozen veggies from my market.
Nice and spicy and chinese-y. Therefore, it must be Kung Pao sauce, right? 😛