The star of this dish might be the most popular vegetable at the moment but what really shines is the homemade Kung Pao inspired sauce. I say inspired by because the recipe uses pantry staples like cayenne, crushed red pepper and rice vinegar instead of harder to find Sichuan chilies or black and Shaoxing rice vinegars. None of the zingy excitement is lost in this full flavored take-out inspired meal. Serve alongside rice, spinach, avocado.

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