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Kung Pao sauce

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    3 tablespoons  minced garlic
    2 tablespoon  minced ginger
    2 tablespoons  sambal oelek
    1 cup  naturally brewed dark soy sauce
    3 tablespoons  sugar
    1/2 cup  naturally brewed rice vinegar
    1 tablespoon  cornstarch with 1 tablespoon water for a slurry
Grapeseed or canola oil for cooking
      Kosher salt
      freshly ground black pepper

In a wok or saute pan coated lightly with oil over high heat, add garlic and ginger and saute for 1 minute, just to soften. Add sambal, taking care not to inhale the chile, and saute until well-blended. Add soy sauce to deglaze, then add sugar and rice vinegar. Bring to a boil and slowly whisk in slurry to thicken. Check for flavor and season if necessary. Keep warm to use in recipes or cool to room temperature, store in an air-tight jar and place in the fridge.

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