The Spice Tailor Classic Spicy Kung Pao Sauce Kit 245g

A Spicy Kung Pao kit. Easy 3-step kit which includes whole spices and restaurant quality sauces. No artificial preservatives, colourings or flavourings! Serves 2-3 people in 15 minutes. Suitable for vegetarians. Spice Intensity: Hot.

Our Spicy Kung Pao sauce layers mellow tomatoes, Szechuan peppercorns and fragrant spices with sour vinegar to create a delicious spicy kung pao dish. This Chinese sauce works perfectly with chicken, prawns or vegetables. You can easily tailor our 3-step kits to taste and cook our recipes your way. Serve with rice or egg noodles and top with spring onions for that great-tasting Chinese restaurant experience.

Simply fry the whole spices at a medium heat, add your protein or vegetables of choice as per packet instructions, stir in the base sauce and simmer. Then stir in the main sauce and cook for a delicious tasting spicy kung pao dish made in just 15 minutes.

Ingredients: Tomatoes (47%), Water, Sugar, Onion, Black Vinegar (contains Wheat), Garlic, Soy Sauce (Water, Soya Beans, Wheat, Salt), Ginger, Cornflour, Sesame Oil, Rice Vinegar, White Miso Paste (Water, Soya Beans, Rice, Salt), Dried Whole Spices (Star Anise, Red Chilli, Fennel Seeds), Salt, Dried Red Chilli, Ground Szechuan Peppercorns, Ground Spices

For allergens, including Cereals containing Gluten, see ingredients in bold.

Additives: Free From Artificial Colours; Free From Artificial Flavours; Free From Artificial Preservatives

Allergy Advice: May Contain Celery; May Contain Milk; May Contain Mustard; May Contain Nuts; May Contain Peanuts; May also contain Celery, Milk, Mustard, Nuts and Peanuts.

Lifestyle: Suitable for Vegetarians

Storage and Usage: Cannot be Microwaved

Warnings: DO NOT USE IF POUCH IS BLOATED OR LEAKING.

Nutrition:

Storage: Store in a cool, dry place. Once opened refrigerate and consume within 3 days....Not suitable for microwave use....For best before date see base of pack.

Usage:

• 3 Simple steps:
  • Heat spices
  • Add fresh ingredients and base sauce
  • Stir in main sauce and simmer

Spicy kung pao recipe

Bits to buy:

• 275g Skinless, boneless, chicken, seafood or vegetables
• 1/2 Red pepper (chunky dice)
• 1/2 Medium onion (chunky dice)
• 2 Spring onions (chunky dice)
• 25g Peanuts (optional)

From your cupboard:

• 1 tbsp vegetable or olive oil

Preparation: Cut the meat, vegetables or prawns into generous pieces. If you don't like whole spices, powder these in a pestle and mortar and add them in at the end of step 3. Alternatively, if you left the spices whole, remove them with a spoon before serving.

• 1. Heat 1 tbsp of oil in a small pan, add the spices and cook for 20 seconds then add, diced onion, and cook till soft.
• 2. Add the chicken, seafood or vegetables, and brown lightly before adding base sauce. Simmer for 2-3 minutes.
• 3. Add diced peppers and cook till soft and till the protein is cooked through. Then stir in the main sauce and simmer for another 2-3 minutes.

Serves 2-3 with pineapple fried rice, noodles or Asian greens. As appliances may vary, these are guidelines only.

Tailor to Taste

• Add a handful of diced fresh chilli to really add a kick.
• Add base sauce to diced chicken and leave aside for 5 minutes to marinade before cooking to lock in flavour.
• Add diced celery and green peppers for a change.

Manufacturer's Address: Freepost Premier Foods, Premier Foods ROI, PO Box No 13008, Dublin 1, Ireland.

Country of Origin: India; Packed In: India