Original recipe here: https://omnivorescookbook.com/kung-pao-sauce/
Very strong. A lot of sweet + vinegar. A little too much sichuan peppercorn for me.
I cut this with maybe 1/2 C homemade chicken broth and added another 1Tbsp cornstarch. This improved it a lot.
Tried it on top of regular roasted brussles. Nice flavor with 1-2...you get the accumulated numbing with 4-5 sprouts.
Ideas for next time:
Mod #1: Instead of grinding 1 tsp peppercorn, toast 2 tsp in oil for 30 seconds and then remove
Mod #2: Keep the chicken broth in there
Mod #3: Reduce amount of black vinegar a bit
otherwise, really nice. The sesame seeds are great in there!
