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RATING:
PREPARATION TIME: 15 Min
COOKING TIME: 15 Min
START TO FINISH: ¾ Hr
STOVETOP
SAUCE
DIFFICULTY: EASY
MAKES 2½ CUPS
RECIPE PAGES: 1
KUNG PAO SAUCE
Also known as Gong Bao or Kung Po, it is a very spicy stir-fry Sauce. This classic Sauce
in Szechwan Cuisine originated in the Sichuan Province of south-western China and
normally includes Szechwan Peppercorns. Although this Sauce is found throughout
China, there are regional variations that are typically less spicy than the original Sichuan
serving. The Sauce is believed to be named after Ding Baozhen (1820–86), a late Qing
Dynasty official, and governor of Sichuan Province. His title was Gongbao. The name
"Kung Pao" is derived from this title.
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