Prep 40 mins
Cook 0 mins
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.
- 2⁄3 cup vegetable broth
- 1⁄4 cup soy sauce
- 2 tablespoons dry sherry
- 1 tablespoon balsamic vinegar
- 2 teaspoons sugar
- 2 teaspoons cornstarch
- 1 tablespoon peanut oil
- 2 tablespoons fresh ginger, minced
- 1 tablespoon garlic, minced
- 1⁄2 teaspoon red pepper flakes
- 2 cups portabella mushrooms, illed and sliced into 3-inch pieces
- 2 cups asparagus tips, cut into 2-inch pieces
- 1 cup scallion, cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1⁄2 cup cashew pieces
- Whisk all ingredients for the sauce together except the cornstarch.
- Whisk in cornstarch until dissolved.
- Set aside.
- Prepare vegetables.
- Heat oil in a large skillet or wok over high heat.
- Add ginger, garlic, and pepper flakes.
- Stir fry 20-30 seconds.
- Add mushrooms and asparagus and stir fry 1 minute.
- Add water, cover, and steam 2 minutes.
- Uncover and stir in sauce mixture.
- Bring to a boil and cook 1 minute or until thickened.
- Add tomatoes and scallions.
- Garnish each serving with cashews.
- Serve immediately with sesame noodles.
Made exactly as directed but my sauce never thickened up. 2 cups of mushrooms just kinda drowned in the pan. I would recommend useing more.
Yum! Loved the flavors! I didn't have sherry, so used red wine. Served with spaghetti. Thanks!