I am not a fan of super spicy, but my husband is. I found this recipe from the cookbook Myers + Chang at home.
Kung Pao Sauce:
1/3 cup soy sauce
3 T unseasoned rice vinegar
2 T sambal oelek
1 T minced garlic
1 T peeled and chopped ginger
1 T sugar
2 t cornstarch
Mix in a small bowl.
Chickpeas:
1 15 oz can chickpeas - drained, rinsed and dry
2 t cornstarch
4 T canola oil
8 dried Thai chili peppers
3 scallions - cut into one inch pieces
1 small red onion cut into 1 inch cubes
1 red pepper, cut into one inch pieces
1 green pepper, cut into one inch pieces
1 large celery stalk, cut into one inch pieces
1/2 cup unsalted roasted peanuts or cashews
1 5 oz can sliced water chestnuts, drained
1 recipe of Kung Pao Sauce
In a small bowl toss the chickpeas with the cornstarch.
In a wok, heat 2 T of oil over high heat and then add the chickpeas and stir for 4-6 minutes. Remove the chickpeas from the wok.
Add the remaining oil to the walk and heat over high heat. Add chilies and stir for a minute. Add scallions, red onion, red pepper, green pepper, celery, peanuts and water chestnuts. Stir. Cook 2-3 minutes. Add chickpeas. Add the Kung Pao sauce. Stir and bring to a boil for 2-3 minutes. Place in a large bowl and serve with rice.
