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Kung Pao Cabbage With Tofu

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Kung Pao Cabbage on a platter
Photo by Hetty Lui McKinnon

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.

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