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Ming Tsai is joined by his parents to make a whole host of recipes using his special Kung Pao Sauce.
In a large bowl, combine chicken with egg whites and season with kosher salt and freshly ground black pepper to taste. In a wok or saute pan coated lightly with oil over high heat, add chicken and cook for 2 minutes. Add carrots, celery, Kung Pao Sauce and peanuts and stir-fry for about 1 minute, until combined thoroughly. Serve on a platter over white rice.
For the Kung Pao Sauce::
In a wok or saute pan coated lightly with oil over high heat, add garlic and ginger and saute for 1 minute, just to soften. Add sambal, taking care not to inhale the chile, and saute until well-blended. Add soy sauce to deglaze, then add sugar and rice vinegar. Bring to a boil and slowly whisk in slurry to thicken. Check for flavor and season if necessary. Keep warm to use in recipes or cool to room temperature, store in an air-tight jar and place in the fridge.
Makes about 2 1/2 cups of sauce.
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