Classic Kung Pao Chicken
A staple on Chinese restaurant menus, especially those featuring Szechuan cooking, kung pao chicken combines peanuts and chile peppers to turn up the heat. This dish from Alex Witchel uses black vinegar to add a woodsy flavor. If you don’t have a wok, a sauté pan will do. Keeping the baby bok choy on the side gives you something with which to cool your palate.
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