Ingredients
spicy mayo
1/4 cup mayo
2 tablespoons sriracha
1 tablespoon sesame oil
1 tablespoon mustard
1 teaspoon soy sauce
1 lime juice
kung pao sauce
2 tablespoons sesame oil
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
2 cloves garlic grated
1 tablespoon fresh grated ginger
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon chile powder
hot dogs
6 split top hot dog buns
6 hot dogs
sliced scallions
chopped roasted peanuts
sliced thai chiles
Directions
1
Mix the mayo ingredients and set aside in the fridge.
2
Add a tablespoon of vegetable oil to a pan along with a splash of the sesame oil. Cook the onion, carrot, and celery on very high heat to brown around the edges, about 5 minutes, seasoning with a pinch of salt.
3
Turn the heat to medium, add another splash of sesame oil and add in the garlic and ginger. Cook 1 minute.
4
Add in the vinegar, and stir to deglaze. Mix in the rest of the sesame oil, along with the soy sauce, honey, and chile powder. Stir well and simmer for 2 minutes until it is thick like a paste. Remove from heat.
5
Griddle the hot dog buns with butter to toast. Cook the hot dogs to brown.
6
Put the hot dogs into the buns and add the kung pao paste. Top with the peanuts, scallions, and hot peppers, and then some mayo.
Description
It's good, but do the hotdogs on the grill