1/4 cup Rice Vinegar
1/4 cup regular soy sauce
1/4 cup light soy sauce
1/2 cup Sweet Chili sauce*
1 Tb. peanut oil or sesame oil
1/8 tsp Chili paste**
Dash of Five Spice Powder
3 Tbs. cornstarch dissolved in 1-1/2 cups water
Mix all ingredients in a saucepan.
Cook over medium heat, stirring constantly until thickened,
but pourable, meaning not so thick.
Now you have the Kung Pao Sauce! You can use it on stir fry right away or....
*Sweet Chili Sauce is the lumpia or egg roll dipping sauce. My favorite brand is "Pantai".
**Chili Paste is the bottle pictured on the left. The brand name (I think) is Sambal Oelek. It is very concentrated, so if you're like me, start with just a little bit, about 1/8 of a teaspoon then add some more if you want a spicier sauce.