- 1 bunch green onions sliced
- 10 oz bok choy thinly sliced
- 0.25 cup peanuts roasted, unsalted
- rice wine or dry sherry
- 0.25 lb long noodles e.g. Chinese
You might have
- tamari or soy sauce
- vinegar rice or balsamic
- agave syrup or sugar
- flour or potato starch
- oil e.g. sesame
- salt & pepper
Kung Pao Culinary Spice Kit
- Pouch  Garlic, ginger, Sichuan pepper (don’t use during pregnancy)
- Pouch  Red chili pepper flakes
- In a BOWL, mix 1.5 tbsp tamari, 1 tbsp rice wine, 1 tbsp flour, and 1 tsp oil.
- Add the meat cubes, miss to coat the meat well and let rest for 30 minutes.
- Prepare noodles according to package instructions.
- In a small BOWL, mix 1 tbsp syrup, 1 tbsp vinegar, 2 tbsp tamari, 1/4 cup water, 1 tbsp flour, Kung Pao Spices , and 2 tsp oil.
- Set aside.
- In a large PAN, heat 2 tbsp oil over high heat, right before smoking.
- Add Kung Pao Spices  to taste. Fry 30 seconds.
- Add meat. Stir-fry until slightly brown.
- Add vegetables. Stir-fry for 2-5 minutes until they are fragrant and the meat is cooked.
- Add noodles and sauce. Stir and toss, until the sauce becomes thick.
- Adjust sauce to your taste with more water, salt, or syrup.
- Stir in the peanuts.
- Serve and enjoy!
- A good substitute for the meat is tofu, tempeh, or shrimps.
- Substitute bok choy with leek, bamboo shoots or shredded root vegetables.