Provider Farm

From our fields, for your family

Kung Pao (Chicken or Tofu or Pork)


Protein and Marinade

  • 1 lb chicken, tofu or pork, cut into 1" pieces
  • ! tbs. Chinese rice wine or dry sherry
  • 1 tbs. soy sauce
  • 1 tsp. chili paste with garlic
  • 1 tsp. sugar



  • 1/4 c. chicken or vegetable broth
  • 2 tbs. rice wine or dry sherry
  • 2 tbs. hoison sauce
  • 2 tbs. soy sauce
  • 2 tsp. sesame oil
  • 4 garlic cloves, minced
  • 2 tsp. cornstarch
  • 1 tbs. water



  • 3 tbs. oil
  • 4 peppers, different colors, cubed
  • hot peppers, as much as you want for your desired hotness
  • 4 scallions, sliced
  • 1/2 c. roasted peanuts

Combine protein and marinade ingredients and let sit for at least 30 minutes.
In another bowl, combine all sauce ingredients EXCEPT cornstarch and water. Dissolve cornstarch in water in a separate small bowl.
Heat a wok over high heat and add 1 1/2 tbs. oil and swirl to coat pan. Add protein and marinade and stir fry 4-6 minutes. Remove from wok.
Heat remaining oil in wok and add sweet peppers and hot peppers and stir fry until soft. Add scallions and stir fry for 1 more minute. Return protein mixture to wok and heat through. Add sauce mixture and then corn starch and cook until sauce boils and thickens. Top with peanuts and serve over rice.

Serving Up the Harvest by Andrea Chesman