Kung Pao

Ingredients

You are free to adjust amounts and add or remove ingredients at your discretion.

Base

• Peanut oil & sesame oil (1:1 ratio)
• Meat of choice, thinly sliced
• 1 Large onion (chopped)
• 2 Red bell peppers (chopped)
• 1/2 C Peanuts (Planter's work great)
• 1.5 C Broccoli (add last)
• 2 Tbsp (6 cloves) Minced or diced garlic

Sauce

• 1 Tbsp rice vinegar
• 1 Tbsp soy sauce
• 2 heaping Tbsp brown sugar
• 3.5 tsp chili garlic sauce

Thickener

• Corn starch & water (1:2 ratio)

Instructions

1. Heat a little of the peanut and sesame oil in a wok.
2. If your peanuts are raw, add peanuts now along with the rest of the oil. If your peanuts are roasted, hold them and rest of the oil out for now.
3. Brown the meat.
4. Sautee the onions and peanuts, followed by the bell peppers. And finally the broccoli (add this after the thickener for crunchier broccoli).
5. Once everything is cooked, add the sauce. When thoroughly coated, add the thickener. Cook until thickened, adding the thickener a little at a time until you reach a desired consistency.