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Yings Sauce Kungpao - 12 Oz
All natural. Low sodium. Authentic Asian. Let Ying's Authentic Asian Sauces turn you into an Asian cooking star! Today holidays often remind me of the delicious meals my parents prepared around Chinese holidays back in China. It brings back the warm memories of the happy times and laughter we had as a family. Cooking at home not only saves money and is healthy, it also creates memories! - Ying (Asian Cooking Instructor). For recipes and demos: www.yingskitchen.com. Made in USA.
| Nutrition Facts, heading | ||
| ||
| Amount per serving Calories14 | ||
| % Daily Value* | ||
| Total Fat of 0g daily value 0 percentincludes Saturated Fat of 0g daily value0percent, includes Trans Fat of 0g | ||
| Cholesterol 0mg daily value0percent, | ||
| Sodium 126mg daily value5percent, | ||
| Total Carbohydrate of 3.5g daily value 1 percentincludes Dietary Fiber of 0g daily value0percent, includes Total Sugars of 3g | ||
| Protein 0.1g daily value0percent, | ||
| Calcium 0mg Daily Value 0% | ||
| Iron 0mg Daily Value 0% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Contains: soy & wheat.
Shake well. Refrigerate after opening. Kungpao Chicken: 2 boneless, skinless chicken breasts; 2 tablespoons oil; 1/4 cup green bell pepper, diced; 1/4 cup red bell pepper, diced; 1/3 cup unsalted roasted peanuts; 1/4 cup Ying's Spicy Kungpao Sauce. Cut chicken breast into 3/8 to 1/2-inch cubes. Heat 2 tablespoons of oil over medium-high in a large preheated wok or skillet. Add chicken, and stir-fry for 30 seconds. Then add green and red peppers. Stir-fry for about 1 minute or until vegetables are tender. Add sauce and cook until the sauce is boiling, then add peanuts. Stir-fry until everything is evenly coated with sauce. Serve and enjoy this Szechuan favorite.
YINGS KITCHEN
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