hi hello hi everyone! Tonight we're making a kung pao chicken recipe that i wrote which is loosely based on hacking the Panda Express Kung Pao Chicken. The "Woo Can Cook" version that we're making tonight incorporates a handful of more traditional Chinese ingredients to amp the overall dish up a bit, most prominently the use of spicy black bean paste.

Freshen up on the recipe here, bookmark the stream here, and pick up the ingredients below if you want to follow along and cook dinner with me.

INGREDIENTS

• 4 cloves garlic

• 1 tbsp (about 1 inch) ginger

• 8 oz flank steak

• 16 oz chow fun

• 8 oz (about 24) baby bok choy

• 4-6 oz (about 1/2 cup) bean sprouts

• 1/2 cup corn starch dredge

• 1 tsp baking soda slurry

• peanut oil

INGREDIENTS (marinade)

• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

• 1/2 tsp white pepper

• 1 tbsp sesame oil

• 1 star anise pod

• kosher salt

INGREDIENTS (sauce)

• 4 tbsp soy sauce

• 2 tbsp dark soy sauce

• 2 tbsp oyster sauce

• 2 tbsp black vinegar

• 1 tbsp doubanjiang

• 2 tbsp shaoxing wine

• kosher salt