KUNG PAO SAUCE

Non-Emulsified Sauce

INGREDIENTS

• Soya Sauce (21.1%)(Water, soya sauce, iodized salt, yeast extract, acidity regulator(260), flavor enhancers(627, 631))
• Sugar
• Vinegar
• Edible vegetable oil(sunflower)
• Iodised Salt
• Spices & condiments
• Thickening & stability agent(1422,1442,415)
• Chilli paste
• corn starch
• flavor enhancers(620,627,631)
• Tomato ketchup
• Acidity Regulator(260) and antioxidant(319)

CONTAINS PERMITTED CLASS II PRESERVATIVE (E 211), CONTAINS NATURAL COLOUR(150D) AND ADDED FLAVOURS - NATURAL AND NATURE IDENTICAL FLAVOURING SUBSTANCES

COOKING INSTRUCTIONS

• Take a pan, add oil, 1 piece of dried red chili chopped into half & garlic. Saute until it's golden brown.
• Add 4 tbsps(1 tbsp - 15g) spichi kung pao paste & add 1/2 cup of water (100 ml),
• Add vegetables/ Protein & season as per taste. Once gravy starts simmering thicken with cornflour & Serve HOT!

STORAGE

• Store in a cool and dry place away from direct sunlight
• Once open, keep under refrigeration
• Suitable for vegetarians
• Mix well before use
• Do not consume if the pack is puffed or leaked

 RECIPE: For Recipe Click Here