Mandarin Kung Pao Recipe

Prepare vegetables

Trim broccoli into bite-sized florets. Drain and slice bamboo shoots and water chestnuts if not pre-sliced. Julienne the red bell pepper. Slice the zucchini into 1/4-inch half-moons. Mince the garlic and ginger. Slice scallions on a bias, keeping whites and greens separate if preferred.

Make sauce and slurry

In a small bowl, combine 1.25 tablespoons soy sauce, 0.5 teaspoon dark soy (optional), 1 tablespoon black or rice vinegar, 1 tablespoon Shaoxing wine, 1 teaspoon hoisin, 0.5 teaspoon black bean paste (optional), and 1 teaspoon sugar. Stir to dissolve. In a separate small bowl, whisk 1 tablespoon cornstarch with 1/4 cup cold water until smooth; set both bowls aside.

Bring a medium pot of salted water to a boil. Add the broccoli florets and blanch for 45–60 seconds until bright green and just tender. Immediately transfer broccoli to an ice bath to stop cooking. Drain well and pat dry with paper towels. This ensures a vibrant, crisp-tender broccoli in the stir-fry.

Heat a large wok or heavy skillet over high heat until hot. Add 2 tablespoons neutral oil and swirl to coat.

If using dried red chilies, add them to the hot oil for 10–15 seconds to release fragrance (careful not to burn). Add minced garlic and ginger and the white parts of the scallions; stir-fry 10–15 seconds until fragrant but not browned.

Add the red bell pepper, bamboo shoots, and zucchini. Stir-fry 1.5–2 minutes until vegetables begin to soften but remain crisp.

Add the drained water chestnuts and pre-blanched broccoli to the wok. Toss to combine and heat through for 30–45 seconds.

Pour the prepared sauce over the vegetables and toss so sauce coats everything. Let it bubble for about 20–30 seconds.

Give the cornstarch slurry a quick stir (as it may settle) and slowly pour it into the wok while tossing the vegetables. Stir constantly until the sauce thickens and becomes glossy, about 30–45 seconds. If sauce becomes too thick, add 1–2 tablespoons water to reach desired consistency.

Turn off the heat. Stir in 0.5 teaspoon sesame oil and the sliced green parts of scallions; toss to combine.

Transfer Mandarin Kung Pao to a serving platter or bowl. Top with roasted peanuts or cashews and cilantro leaves if using.

Serve immediately with steamed rice or noodles. Leftovers keep refrigerated in an airtight container for up to 2 days; reheat gently in a skillet, adding a splash of water if sauce has thickened.