Kung Pao Sauce
Cooking Time 5 minutes
100g serves 3-4 people
Take a pan, add 1 piece of dried red chilli chopped into half & garlic. Sauté garlic until its golden brown
Add 3 tbsp (1tbsp – 15g) Spichi Kung Pao Sauce & add 1/2 cup water (100ml)
Add freshly cut onion, bell peppers & spring onions along with protein/ cottage cheese/ tofu & season as per taste. Once gravy starts simmering, thicken with corn flour slurry & Serve HOT!
Pro Tip: Add 1 tsp of SPICHI Stir Fry Sauce after adding water before simmer to add color and umami to the dish
Store Spichi Kung Pao Sauce at ambient temperature away from sunlight if unopened.
Once opened, refrigerate and consume within 30 days of opening.