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Makes: 2 Servings
Calories: About 540 Per Serving
Kung Pao, a chili and vegetable stir-fry from the Szechuan province of China, is believed to be named after a former governor of the province from the Qing Dynasty. His title, Gong Bao, translates to “palatial guardian.” Peanuts and tingly Szechuan peppercorns are typical ingredients that define Kung Pao. We also included black vinegar, an aged rice vinegar that’s often used to add richness and complexity to this flavorful dish.