Homemade General Tso Sauce (Bulk Version

• Gluten free

• Canned Goods

  • 1 cup Stock

• Condiments

  • 1/2 cup Soy sauce, light
  • 1/4 cup Soy sauce, dark

• Baking & Spices

  • 3 tbsp Cornstarch
  • 1 cup Sugar

• Oils & Vinegars

  • 3/4 cup Chinkiang vinegar

• Beer, Wine & Liquor

  • 1/2 cup Shaoxing wine

Found on omnivorescookbook.com

Description

Ingredients

• 3/4 cup Chinkiang vinegar (or rice wine, or balsamic vinegar) (*footnote 1)
• 1/2 cup Shaoxing wine (or dry sherry, or Japanese sake, or stock)
• 1/2 cup light soy sauce (or soy sauce, or tamari) (*footnote 2)
• 1/4 cup dark soy sauce (or soy sauce, or tamari) (*footnote 2)
• 1 cup sugar
• 3 tablespoons cornstarch
• Chicken or vegetable stock (Add right before using the sauce)
• 1/3 cup stock (chicken stock or vegetarian stock, or water)
• 2 tablespoons Chinkiang vinegar (or rice vinegar, or balsamic vinegar)
• 2 tablespoons Shaoxing wine (or dry sherry, or Japanese sake, or stock)
• 1 tablespoon light soy sauce (or soy sauce, or tamari for gluten-free sauce)
• 1 tablespoon dark soy sauce (or soy sauce, or tamari for gluten-free sauce)
• 1/4 cup sugar
• 2 teaspoons cornstarch
• 2 teaspoons oil
• 1 tablespoon minced garlic
• 2 teaspoons minced ginger

Directions

• Mix all the ingredients except the stock in a jar and shake to combine. Every time before you use the sauce, shake well to dissolve all the cornstarch. Pour 1/3 cup sauce into a bowl and add 1/3 cup stock (it can be either chicken stock, vegetarian stock, or water). Mix well again right before pouring into the pan.
• You can store the sauce in a glass jar in the fridge for up to 3 months.
• Mix all the ingredients in a bowl and stir to combine.
• Heat oil over medium heat until warm. Add garlic and ginger. Stir a few times to release the fragrance. Stir the sauce again and pour it into the pan. Let it simmer and stir until it thickens.
• Now you can pour the sauce over roast vegetables, serve it as a dipping sauce, or use it in your stir fry.