Kung Pao with Sautés

Kung Pao Sauce:

1. Whisk together all of the sauce ingredients until the cornstarch is dissolved

Kung Pao:

1. Heat a large sautepan over high heat; add oil and swirl to coat
2. 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
3. Add celery and the sliced scallion whites, tossing to incorporate; cook for 1-2 minutes until scallion whites are tender
4. Turn heat down to medium and pour in Kung Pao Sauce and roasted cashews; simmer until the sauce has thickened (approximately 2-3 minutes)
5. Remove from heat and spoon onto a large platter; garnish with sliced scallion greens
6. Enjoy on its own or serve alongside steamed white rice

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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