Name: Kung Pao Pastrami
Yield: 6 to 8 servings
Ingredients: 10 dried Tianjin chiles or chiles de árbol; 10 red jalapeños or Fresno chiles, stemmed, with seeds, chopped; 1 tablespoon fish sauce (such as nam pla or nuoc nam); 1 tablespoon kosher salt; 10 garlic cloves, smashed; 1 1" piece peeled ginger, chopped; 1 tablespoon Shaoxing wine; ½ cup peanut oil; 1 cup diced (about ¼" pieces) peeled Yukon Gold potatoes; 1 tablespoon Sichuan peppercorns; 10 dried Tianjin chiles or chiles de árbol; 1 pound sliced pastrami (about ¼" thick), cut into 1" pieces; 1 cup unsalted, dry-roasted peanuts, divided; 2 celery stalks, cut into ¼" slices; ½ cup thinly sliced serrano chiles (about 4 chiles); 1 tablespoon broad-bean paste; 1 tablespoon low-salt chicken broth; 1 teaspoon sugar; 1 tablespoon (or more) soy sauce; 2 tablespoons chopped fresh chives t; Chili oil (optional)

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Alanna Hale

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