Description
An absolutely delicious sauce that’s a perfect match in this kung pao tempeh stir-fry. One sauce recipe is the exact amount you’ll need for the stir-fry. You can enjoy this sauce in any other stir-fry-style dish you make, too.
Ingredients
Units
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- 1/2 cup low-sodium vegetable broth
- 1 1/2 tablespoons tamari (soy sauce)
- 1 tablespoon natural hoisin sauce
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 2 teaspoons organic cornstarch
- 2 teaspoons coconut nectar
- 1/2 teaspoon crushed red pepper flakes, or to taste
Instructions
Whisk together all ingredients. Use in the Kung Pao Tempeh Stir-Fry recipe.
Notes
Time-saver Tip: Make this kung pao stir-fry sauce up to three days in advance and chill.
- Category: Sauce
- Cuisine: Chinese