Wok and Roll

For some reason, I've spent the past couple of months refusing to buy corn starch. I don't have any particular moral objection towards this powdery stuff - it's just that it comes in big boxes and you never need more than a couple of tablespoons and I didn't see the point. I finally ended up caving when I came across today's recipe for Kung Pao Sauce, and I'm so glad I did!

This sauce is incredible - the flavors are amazingly complex, the texture is thick and smooth, and the whole thing just soaks right up into any veggies you happen to throw into it. My sister just moved to DC and has access to a functional kitchen for the first time in years, so obviously we spent a good portion of her first weekend in town cooking up delicious noms.

The beginning of greatness. 

I need more cowbell chilies.

This lovely recipe comes to you courtesy of The View from Great Island - my only regret is that I neglected to account for the fact that my sister and K are two of the most spice-obsessed people I know, so this wasn't nearly enough heat for their seared-off tastebuds. Adjust accordingly and enjoy!

Ducks in a row. 

Two cutting boards for twice the fun.