Zutaten für Pang Pang Sauce
- Dark Sesame Oil
- 2 cloves minced garlic
- Fresh Ginger
- Vegetable Broth
- Chunky Peanut Butter
- 2 tablespoons hoisin sauce
- 1 tablespoon honey
- 1 tablespoon soy sauce
- Scallions
- Rice Vinegar
- Hot Chinese Chili Paste
- 1 tablespoon cornstarch
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Zubereitung von Pang Pang Sauce
- In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat.
- Add 2 tablespoons minced ginger and 2 cloves minced garlic. Sauté for 1 minute until fragrant.
- Stir in 1/2 cup chicken or vegetable broth, 1/4 cup smooth peanut butter, 2 tablespoons hoisin sauce, 1 tablespoon honey, 1 tablespoon soy sauce, 2 tablespoons chopped scallions, 1 tablespoon rice vinegar, and 1/2 teaspoon chili garlic paste (or to taste).
- Bring the sauce to a boil, then reduce heat to low and simmer for 10 minutes, stirring occasionally, to allow flavors to meld.
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth. Slowly whisk this mixture into the simmering sauce, stirring constantly until the sauce thickens slightly (about 1-2 minutes).
- Remove from heat. The sauce can be made ahead and stored in an airtight container in the refrigerator for up to 1 week.
- Enjoy your delicious homemade Pang Pang Sauce! Use it to elevate your favorite stir-fries, noodles, or as a dipping sauce.
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
108g
Fat
18g
Carbs
13g
