General Tso’s Sauce
This has a delicious flavor—sweet, savory, and a little bit of heat. Suggest using it as a dipping sauce for spring rolls, or a glaze for chicken, meatballs, tofu, vegetables, or stir-fry.
Ingredients
- 1 tablespoon cornstarch
- 2 tablespoons water
- ¼ cup low-sodium soy sauce
- 2 tablespoons vinegar (apple cider, rice, or white vinegar)
- 2 tablespoons hoisin sauce
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes
- ¼ teaspoon garlic powder
- ¼ teaspoon ground ginger
Instructions
- Clean the kitchen area and wash hands with soap and water.
- In a bowl, combine the cornstarch and water to create a cornstarch slurry. Set aside.
- Combine soy sauce, vinegar, hoisin sauce, sugar, sesame oil, garlic, ginger, and red pepper flakes in a small saucepan. Bring the sauce to a simmer over medium heat. A simmer is when the rapid bubbling stops and only small bubbles remain.
- Once the sauce is simmering, add the cornstarch slurry. Cook until the sauce thickens, stirring often.
- Once the sauce is thickened, remove from the heat.
Storage
- Refrigerate any leftovers in an airtight container within 2 hours. Consume leftovers within 3 to 4 days.
- Leftovers can be frozen. Using a clean ice cube tray, freeze smaller portions. Once they are frozen, transfer them into a freezer-grade container or bag and use within 3 to 4 months for best quality.
Notes
- Suggest using it as a dipping sauce for spring rolls, or a glaze for chicken, meatballs, tofu, vegetables, or stir-fry.
- For more information about food and beverage storage, go to the FoodKeeper Website or App (FoodSafety.gov).
