Szechuan kung po sauce is a great spicy addition to your condiments collection. Made from chillies, soy sauce, sesame oil and sugar, it is a simple but effective way of giving a chilli kick to your cooking. The fiery cuisine of Szechuan (Sichuan) province in China – noted for its generous use of chillies – is the inspiration for this sauce. Kung po (gong bao) chicken is a classic stir-fried dish of the region, combining chicken and peanuts in a piquant, tangy sauce. Use kung po sauce to make kung po chicken or add it to braised dishes. For a quick and easy take on ma po tofu - a famous Sichuanese beancurd dish - simply marinate minced beef or pork in the sauce, for 10 minutes, stir-fry the meat, add diced tofu and more sauce and fry briefly to heat through.
Founded by Mr Yeo Keng Lian in 1900, initially making and selling soy sauce in a small shop in Zhangzhou, Fujian Province, China, Yeo’s moved to Singapore in the 1930s. Today, the Yeo’s range includes beverages, sauces, pastes and noodles, which it exports around the world.
Ingredients: Water, Sugar, Chilli, Soy Sauce (Water, Soybean, Salt, Wheat), Stabiliser: E1442; Corn Oil, Salt, Sesame Oil, Acetic Acid: E260; Flavour Enhancers: E631, E627; Citric Acid: E330; Spice, Colour: E150d. Allergens are listed in bold.
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