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 (out 3/26!), 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