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Kung Pao with Sautés

Kung Pao sauce brings delicious flavor to Ensemble Sautés and veggies.

Photo of plate full of kung pao with bowl of rice on the side.

Cooking Instructions:

Kung Pao Sauce:

  1. Whisk together all of the sauce ingredients until the cornstarch is dissolved

Kung Pao:

  1. Heat a large sautepan over high heat; add oil and swirl to coat
  2. Place Sautés in a single layer and allow it to form a golden brown crust on one side; add bell peppers and toss; saute until peppers are tender
  3. Add celery and the sliced scallion whites, tossing to incorporate; cook for 1-2 minutes until scallion whites are tender
  4. Turn heat down to medium and pour in Kung Pao Sauce and roasted cashews; simmer until the sauce has thickened (approximately 2-3 minutes)
  5. Remove from heat and spoon onto a large platter; garnish with sliced scallion greens
  6. Enjoy on its own or serve alongside steamed white rice


Kung Pao Sauce

  • 2 Tbsp balsamic vinegar
  • ¼ cup soy sauce
  • 2 Tbsp hoisin sauce
  • 2 Tbsp sesame oil
  • 3 Tbsp sugar
  • 2 Tbsp cornstarch
  • 1 tsp chili flake
  • 1 Tbsp fresh ginger, minced
  • 2 Tbsp garlic, minced
  • ⅔ cup water

Kung Pao

  • 2 Tbsp canola oil
  • 3 lbs Ensemble Sautés
  • 1 ea red bell pepper, diced
  • 1 ea green bell pepper, diced
  • 3 ea celery stalks, sliced thinly
  • 6 ea scallions, white and green parts, sliced thinly and kept separate
  • 1 cup whole roasted cashews
  • 1 tsp salt
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