Originating from China’s Sichuan Province, kung pao chicken (also translated to gong bao or kung po) has captured imaginations as the embodiment of Western Chinese cuisine. In the United States, the saucy chicken and vegetable stir-fry is a Chinese American staple. The dish is spicy, with a glossy savory, sour, sweet and spicy gravy that also tingles. The signature kung pao sauce of Sichuan peppercorns, soy sauce (dark and light) and black vinegar also brings complexity to vegetables. Here, reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Recipe information
Total Time
30 minutes
Yield
4 to 6 servings
Ingredients
Seasoning Sauce
1
1
1
2
1
Cabbage & Tofu
1
½–1
4 or 5
2
1
7
2
½
Need to make a substitution?
Preparation
Seasoning Sauce
Step 1
In a small bowl, whisk together 1 Tbsp. dark soy sauce, 1 Tbsp. soy sauce or tamari, 1 Tbsp. black vinegar, 2 tsp. granulated sugar, and 1 tsp. cornstarch with ¼ cup water. Set aside.
Cabbage & Tofu
Step 2
Heat a wok or large skillet over medium-high heat until very hot. Add 2 Tbsp. neutral oil, 1 medium head green cabbage (2 lb./900 g), cored and cut into 1" (2.5 cm) chunks, and ½ tsp. sea salt and toss until softened and charred in some parts, 4–5 minutes (it’s going to look like too much cabbage but it cooks down a lot). Add ½–1 tsp. Sichuan peppercorns, smashed or lightly ground in a mortar and pestle, and 4 or 5 whole dried chiles, such as er jing tiao or chiles de árbol, and stir until fragrant, 1 to 2 minutes. Add 2 garlic cloves, finely chopped, and one 1" (2.5 cm) piece fresh ginger, peeled and finely sliced, and toss for 30 seconds.
Step 3
Stir the seasoning sauce to make sure the cornstarch is well incorporated, then pour it over the cabbage. Toss until everything is well coated, the cabbage looks shiny and the sauce looks thick, 1–2 minutes. Taste the cabbage and season with salt if needed.
Step 4
Transfer the cabbage to a large bowl or serving platter. Add 7 oz. (200 g) store-bought baked tofu, cut into thin strips, 2 scallions, finely sliced, and ¼ cup (35 g) roasted cashews. Toss to combine. To serve, top with handful of fresh cilantro leaves and the remaining ¼ cup (35 g) roasted cashews.
