Kung pao sauce

• cornflour↗1 tbsp tbsp
• rapeseed oil↗1 tbsp tbsp
• garlic↗1 tbsp tbsp

  finely chopped

• ginger↗1 tbsp tbsp

  grated

• red chilli↗1

  deseeded and finely chopped

• Sichuan peppercorns½ tsp tsp

  toasted and ground

• dried chilli peppers ‘chao tian jiao’↗2
• chilli bean sauce1 tsp tsp
• hoisin sauce1 tbsp tbsp
• tomato ketchup↗1 tbsp tbsp
• light soy sauce↗2 tbsp tbsp
• Chinkiang black rice vinegar↗1 tbsp tbsp
• hot vegetable or chicken stock200ml ml

Step-by-step instructions

1. 1

   Mix the cornflour with 2 tbsp water in a bowl and set aside. Heat a wok over medium heat. Once hot, add the oil, then mix in the garlic, ginger, chilli, Sichuan peppercorns and dried chillis. Fry for a few seconds before stirring in the chilli bean sauce, hoisin and ketchup. Once mixed in, pour in the soy sauce, vinegar and stock. Bring to the boil then drizzle in the cornflour mixture and stir well. Remove from the heat and pour into a heatproof bowl. Leave to cool then refrigerate until ready to use. Will keep chilled for up to three days.