I made up some Kung Pao Chicken tonight.
6 garlic cloves, minced
4 Scallions, chopped (separate white from green)
6 dried chilies
1.5 Tbsp Hoisin
2 Tbsp Black Bean and garlic paste
1 Tbsp Soy
1 Tbsp sugar
1 Tbsp Siracha
1 Tbsp Vinegar
Cook up the chicken. I had about 1/4 cup of oil in the wok. Had to use a foil snake mod to keep the wok from falling in. I just got the grill grate and didnt' realize that my wok is just a touch too small. Set chicken on the side.
The cook the chili's till they turn black and just start to smoke.
After the chilies turn black, add in the garlic and white scallions. Cook for a few minutes, then add in the sauce, cooked chicken and cook till the sauce gets to a boil. Then add in the spinach in batches.
It will start to wilt and allow you to add more. Then add in the peanuts and green scallions. When all the spinach has wilted and you've folded everything together, it's ready.
Serve over rice, or noodles.