“Recipe states that traditional kung pao's are spicy and sweet.....but this is milder. If you want the heat, add more pepper flakes or fresh chilies like serranos. Also says you can sub shiitakes or even big button mushrooms.”
READY IN:
40mins
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk all ingredients for the sauce together except the cornstarch.
  2. Whisk in cornstarch until dissolved.
  3. Set aside.
  4. Prepare vegetables.
  5. Heat oil in a large skillet or wok over high heat.
  6. Add ginger, garlic, and pepper flakes.
  7. Stir fry 20-30 seconds.
  8. Add mushrooms and asparagus and stir fry 1 minute.
  9. Add water, cover, and steam 2 minutes.
  10. Uncover and stir in sauce mixture.
  11. Bring to a boil and cook 1 minute or until thickened.
  12. Add tomatoes and scallions.
  13. Garnish each serving with cashews.
  14. Serve immediately with sesame noodles.

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