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Pang Pang Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)31.1662
Energy (kCal)792.67
Carbohydrates (g)83.4781
Total fats (g)41.0513
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large skillet on medium high heat, heat the oil. | 2. Add the ginger and garlic, and saute for 1 minute. | 3. Stir in the broth, peanut butter, hoisin sauce, honey, soy sauce, scallion, vinegar, and chili paste. | 4. Bring the sauce to a boil, reduce heat and simmer for 10 minutes. Whisk in the dissolved cornstarch, stirring constantly, until the sauce thickens slightly. | 5. The sauce can be made ahead and kept refrigerated for up to 1 week. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    dark sesame oil 1 tablespoon - - - -
    garlic 1 tablespoon minced 12.665 2.8101 0.5406 0.0425
    ginger 1 tablespoon grated 17.42 3.7242 0.467 0.2205
    vegetable broth 1 1/2 cups 243.54 39.483000000000004 8.9298 5.7564
    chunky peanut butter 1/4 cup 382.485 11.4101 16.8087 33.1982
    hoisin sauce 3 tablespoons 105.6 21.1584 1.5888 1.6272
    honey 2 tablespoons - - - -
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    scallion 2 tablespoons sliced 3.84 0.8808 0.2196 0.0228
    rice vinegar 1 tablespoon - - - -
    chinese chili paste 1/2 teaspoon - - - -
    cornstarch 1 teaspoon dissolved 10.16 2.4339 0.0069 0.0013

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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