General Tsao

General Tsao: The melding of smoky spice, soy and cracked peppercorns ensure this slightly sweet sauce will bring full flavor to any stir fry.

 

Contains: Water, Cane Sugar, Soy Sauce (Water, Soybeans, Salt, Wheat), Sherry Wine (sulfited), Garlic and Garlic Extract, Distilled Vinegar, Toasted Sesame Oil, Natural Flavor, Ginger, Spices, Xanthan Gum, Salt, Citric and Malic Acids.

 

 


Health, Wellness and Nutrition:

  • All Natural
  • Vegan
General Tsao

  • Classic Tsao’s Chicken

    Serves about 7-8


    Ingredients

    • 1 cup +- General Tso's Sauce
    • 12 +- Thai bird peppers, dried
    • 3 lbs chicken, raw, white and dark
    • Batter:
      • ¼ cup soy sauce
      • 1 T sherry, dry
      • ¼ t white pepper
      • 1 egg, beaten
      • 1 cup corn starch
      • ¼ cup scallions, sliced
      • 350f cooking oil (peanut)
      • Fryer or wok
      • 4 cups cooked rice, jasmine,

    Directions

    1. Make sure the chicken is skinned and defatted and cut into ¾ inch pieces.
    2. To mix the batter: beat the egg with the soy sauce, and sherry; add the pepper to the cornstarch and then mix it with the soy/egg. This produces a very thick batter.
    3. Fold all the chicken into the batter in a large bowl.
    4. With a fork, lift one piece out at a time, shake the excess batter off and place the chicken into 350 degree preheated fat. Do only 5-6 pieces at a time.  When cooked, blot and reserve in a warm oven.
    5. Repeat this until all the chicken is cooked.
    6. When finished, in a large bowl, place the chicken, cover and gently mix the Tsao's sauce until the chicken is coated.
    7. Place over the rice and sprinkle the scallions and bird chilies over all.
    8. To enhance the flavor of the chilies, drop them into the fat for a few seconds when the chicken is done.

  • Grilled Sweet Corn

    Serves 4

    Ingredients

    • 4 ears of sweet corn
    • 4 T General Tsao's Sauce
    • 2 Qts boiling salted water
    • 1 tsp vegetable oil

    Directions

    1. Shuck the corn and break each ear into 3-4 pieces.
    2. Cook in boiling water 2-3 minutes.
    3. Remove, drain and pat dry.
    4. Brush corn with oil, place on a preheated brushed and oiled grill.
    5. Turn for about 5 minutes or until the kernels start to brown
    6. Remove from heat, brush with the sauce and serve.

  • Scallops and Bacon Wraps

    Serves 4

    Ingredients

    • 12 bacon strips, blanched
    • 12 scallops, large
    • 6 water chestnuts
    • 1 T sherry
    • 12 tooth picks soaked in water

    Directions

    1. Preheat the oven to 350.
    2. Cook the bacon about half way.  It should be a little brown and pliable. Drain and blot it.
    3. Cut the chestnuts in half and soak in the sherry.
    4. Remove the side muscle from the scallops pat dry and set aside.
    5. Lay out the 12 strips of bacon and place a half of chestnut and a scallop on one end of each piece.
    6. Roll the bacon, then skewer with a tooth pick to hold the scallops and chestnut inside the bacon.
    7. Place on a sheet pan and bake until one half done.
    8. Brush with General Tsao's and finish cooking; serve hot.