The Saturday night meal at the Roediger House was the delicious and flavorful stir-fry favorite, loosely considered "kung pao chicken," even though it's not like what you'd get at a Chinese restaurant. And I never fret over topping it with peanuts. I just know it's good.
"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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