Ingredients
Kung Pao Sauce
1 tbsp sesame oil
3/4 c. soy sauce
1/4 c. rice vinegar
1/2 c. peanut butter
1/8 c. crushed red pepper flakes
Can be substituted with spicier or less spicy pepper or removed entirely
2 tbsp. corn starch in 2 c. water
Shake in jar or similar container
Kung Pao
1-1.5 lb. meat of choice
1 large onion
1 or 2 large bell peppers
1 cup peanuts
Preparation
Kung Pao sauce:
Bring sauce to a boil, testing for flavor. No additional salt should be needed. MSG may be added for flavor.
Add corn starch slurry to boiling sauce and stir continuously. Add more corn starch slurry if the sauce is not thick enough.
Kung Pao:
Pan fry or stir fry meat, onion, and peppers. Add peanuts when meat is cooked, then add kung pao sauce. Simmer for 5-10 minutes and serve over white rice.
