Homemade General Tso Sauce (Bulk Version)

Method5 steps

1. 1

   Step 1: In a clean glass jar, combine the bulk concentrate: 3/4 cup chosen vinegar, 1/2 cup Shaoxing wine, dry sherry, Japanese sake or stock, 1/2 cup light soy sauce, soy sauce or tamari, 1/4 cup dark soy sauce, soy sauce or tamari, 1 cup sugar and 3 tbsp cornstarch. Choose one alternative for each measured supply. Close and shake well to combine. If choosing stock instead of wine, include that measured 1/2 cup in this mixture. Do not add the separate per-use dilution liquid to the jar.

   Uses 3/4 cup Chinkiang vinegar, rice vinegar or balsamic vinegar · 1/2 cup Shaoxing wine, dry sherry, Japanese sake or stock · 1/2 cup light soy sauce, soy sauce or tamari · 1/4 cup dark soy sauce, soy sauce or tamari · 1 cup sugar · 3 tbsp cornstarch

2. 2

   Step 2: Keep the concentrate covered and promptly refrigerated at 40°F (4°C) or colder until needed for cooking. Use clean utensils when taking a portion. Treat this as a fresh refrigerated cooking concentrate, following any shorter handling directions for the stock you chose; do not treat the jar as shelf-stable.

   Uses mixed General Tso cooking concentrate

3. 3

   Step 3: Before each use, shake the jar very well to redistribute the settled cornstarch. Measure 1/3 cup concentrate into a separate bowl; keep the unused concentrate refrigerated.

   Uses 1/3 cup freshly shaken concentrate

4. 4

   Step 4: Mix the measured 1/3 cup concentrate with 1/3 cup chicken stock, vegetarian stock or water. This dilution is for the portion being cooked now, regardless of whether stock also replaced wine in the bulk concentrate.

   Uses measured one-third-cup concentrate portion · 1/3 cup chicken stock, vegetarian stock or water per 1/3 cup concentrate used

5. 5

   Step 5: Stir the diluted portion again immediately before pouring it into your hot stir-fry pan. Simmer, stirring, until the sauce bubbles and thickens; use it to coat your separately prepared cooked vegetables or protein. The concentrate is intended for cooking, rather than serving directly from the uncooked jar.

   Uses diluted General Tso sauce portion