4 steps to better kung pao chicken at home.
If you have a pretty powerful burner, you'll probably be able to cook the celery and peppers together. Otherwise, you'll want to cook them in batches, letting the oil come to a light smoke in the bottom of the wok before adding each batch of vegetables. The goal is to get some charring and color on them before they soften too much—this shouldn't take more than a minute or two.
Once the vegetables are done, in go the peanuts. Traditional Chinese recipes will have you par-cook raw peanuts by roasting, simmering, or frying before you subsequently stir-fry them. Thankfully, this isa traditional Chinese recipe, and roasted peanuts straight off the supermarket shelf do just fine.Now to layer on the aromatics. It starts with finely minced garlic, ginger, and scallions, the holy trinity of Chinese-American cuisine.
If you've ever eaten this dish at a Chinese restaurant, you'll know that its hot in name only. There's not much heat to warrant the one red chili that gets printed on the menu next to the title. In this case, the chilies are really more for their roasty aroma than for actual capsicum heat. Last step: add the sauce, which you've thoughtfully pre-mixed and had ready to go from the start .
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