An improved Kung Pao

After a few different iterations on the trying to replace the cayenne pepper in my original low-carb kung pao sauce, Young and I have finally arrived at a mixture that we agree is teriffic:

Note that this is a doubling of the original recipe:

4.0 tbsp white wine (pinot grigio)
4.0 tbsp soy sauce (kikkoman, regular)
0.5 tbsp seasme oil
0.5 tsp guar gum (thickener)
2.0 tsp ground chili powder
2.0 tbsp asian red pepper oil (Heavenly Chef)
4.0 tsp Splenda
2.0 tbsp crushed garlic

Once again the ingredients were placed into a tupperware container and shaken until fully mixed. The result: perfection!