Vegetable Kung Pao

I make vegetable kung pao with peanuts at least once a week. Josh loves it, I love it, and it’s quick and easy to make. I’m pretty sure I could make it with my eyes closed. I sauté two or three cups of celery and one chopped onion in 1-2 T sesame or olive oil. Cook until tender. I add fresh or powdered garlic, white pepper, a few pepper flakes, and one or two shakes of chinese five spice. Then I add about 2 T soy sauce, 2 T rice vinegar, 2 t sugar or honey, a shake of cornstarch and then 1/2 – 1 C. chicken of vegetable stock. Add more soy sauce or garlic to taste and about a cup of salted peanuts. Top off with chili sauce and serve with basmati rice.

Before dinner I did 40 minutes of Insanity and I swear during the whole thing I had Bob in my head yelling at me to work harder. I think it’s because of Gail. And you know what? I worked harder! Thanks Bob (and Gail.)

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