#286_Kung Pao Sauce for Stir Fries

Kung Pao Sauce can be made ahead of time then refrigerated until needed. I like to double the recipe so I always have the sauce ready anytime I want to make stir fries. You can find plenty of different versions for this sauce on the web, there's the authentic Chinese version and Westernized version, but here's my sister's version which I find perfect for my taste. I don't know exactly where this recipe falls under, whether Chinese or Western version, but its the way I like it.

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
Ground pepper
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.
That's it!!
Now you have the Kung Pao Sauce! You can use it on stir fry right away or....

Store sauce in jars or plastic containers and refrigerate for later use.

Recipe for Beef and Brocolli Stirfry with Kung Pao Sauce

coming up....also Kung Pao Chicken.

Notes from MaMely:
*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.

#90_Ham Fried Rice

Ham Fried Rice

Everybody makes fried rice in the Philippines and the variety is endless.
For example, there is plain garlic fried rice, crab fried rice, shrimp fried rice, sausage fried rice, vegetable fried rice, pork fried rice, beef fried rice
or a mix and match of the above mentioned items.
This is where one can use his/her creativity and a great way to use left overs.
My personal favorite is a combination of crab meats, pork, and shrimps.

I just wanted to share with you my version using left over ham.

Start with the basic:
1) Heat about 3 tbsp.canola oil in a heavy skillet, over medium high heat, then saute chopped garlic (about 2 cloves) until they are fragrant and slightly browned. Add about 1/3 cup chopped onions and saute until the onions become translucent.
2) Then stir in some diced ham (about 1 cup or more) and continue to saute for 2 minutes followed by 1 cup of frozen peas and carrots, some diced red and green bell peppers.

3) Saute for another minute or two, then add about 3 tbsp of oyster sauce or Yoshida sauce and 1/4 cup ketchup.

4) Stir in about 5-6 cups cooked rice. Stir thoroughly until rice is well coated with the sauce.
5) Garnish with chopped scrambled eggs and sliced green onions. (optional)

1) When I use left over rice that has been refrigerated I like to warm it up in the microwave before adding it to the mixture.
2) When I use newly cooked rice, I let it cool a little bit, not completely cooled.
3) The ingredients above are just for your guide. I don't measure any of the ingredients in making fried rice, just eyeball.
4) I use frozen Peas and Carrots that comes in package. Fresh ones would work great! (When using frozen ones, do not thaw them out).