Cooking & Baking

Not exactly authentic, as Kung Pao Chicken is a meat dish and should have a second vegetable dish to accompany it. But I have green onions, wayyy too much cauliflower (from the Farmer's Market) and a lot of carrot, and only one wok. I'm feeling lazy. Of course, I'm including peanuts as well.

It's also not authentic because it's in the style of a half-storefront restaurant that was across from DH's workplace at the time. As near as I can figure, the cook was from Northern China and reversed the proportions of hoisin and brown bean sauce. It's a bit sweeter than the usual, but still spicy. It's really good.

Peach gingerbread for dessert.