Cooking Instructions:
Kung Pao Sauce:
- Whisk together all of the sauce ingredients until the cornstarch is dissolved
Kung Pao:
- Heat a large sautepan over high heat; add oil and swirl to coat
- Place Sautés in a single layer and allow it to form a golden brown crust on one side; add bell peppers and toss; saute until peppers are tender
- Add celery and the sliced scallion whites, tossing to incorporate; cook for 1-2 minutes until scallion whites are tender
- Turn heat down to medium and pour in Kung Pao Sauce and roasted cashews; simmer until the sauce has thickened (approximately 2-3 minutes)
- Remove from heat and spoon onto a large platter; garnish with sliced scallion greens
- Enjoy on its own or serve alongside steamed white rice
Ingredients:
Kung Pao Sauce
- 2 Tbsp balsamic vinegar
- ¼ cup soy sauce
- 2 Tbsp hoisin sauce
- 2 Tbsp sesame oil
- 3 Tbsp sugar
- 2 Tbsp cornstarch
- 1 tsp chili flake
- 1 Tbsp fresh ginger, minced
- 2 Tbsp garlic, minced
- ⅔ cup water
Kung Pao
- 2 Tbsp canola oil
- 3 lbs Ensemble Sautés
- 1 ea red bell pepper, diced
- 1 ea green bell pepper, diced
- 3 ea celery stalks, sliced thinly
- 6 ea scallions, white and green parts, sliced thinly and kept separate
- 1 cup whole roasted cashews
- 1 tsp salt