I can't believe it's been nearly a year since I made this particular recipe from a terrific wok cookbook: kung pao chicken. It's not anything like what you might get in Chinese restaurants but rest assured that it is exceptionally delicious. Tonight it was nice to rediscover how good it is.
"Kung Pao [Chicken]" (p. 80) with Szechwan Marinade (p. 28) and Spicy Peanut Stir-Fry Sauce (p. 27). In Wok Fast, by Hugh Carpenter and Teri Sandison. Ten Speed Press (Berkeley/Toronto), 2002.
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