Kung Pao Spaghetti

I wasn't able to get a good picture of this dish, so I had to use the players’ meal prep photo. But here's the recipe you guys requested.

The Sauce

• 2 tablespoons cornstarch

• 1 tablespoon dark sesame oil

• 2 garlic cloves, minced

• 1 inch ginger root, peeled and minced

• 3 tablespoon agave

• 1/2 cup low sodium tamari or soy sauce

• 1/2 cup vegetable stock

• 1/2 cup sherry wine

• 2 tablespoons red chili paste

Place all ingredients for the sauce in a mason jar with a lid and shake vigorously. Place sauce in a sauce pan on medium-heat heat and cook while stirring or using a whisk until sauce thickens. Turn heat off and set aside.

Stir Fry

• 1 tablespoon oil and 1 tablespoon dark sesame oil

• 1 red bell pepper, 1/2-1 inch dice

• 1 green bell pepper, 1/2-1 inch dice

• *1-2 cup firm baked tofu , cut into cubes (optional)

• 1 cup dry roasted peanuts

• 4 Green Onions (Green and White Part thinly sliced)

• *1/2 cup Chinese dried red chili (DO NOT EAT- JUST FOR FLAVOR AND SPICE; optional)

• 1 pound spaghetti noodles, cooked

• 1/2 bunch cilantro, roughly chopped for garnish (also adds a great flavor)

Place a wok on high heat, allow wok to sit on heat until very, very hot. Add both oils then quickly add bell peppers and tofu. Shake wok constantly or use spatula, and add peanuts, and allow to stir fry for 1 minute. Then add green onions and Chinese peppers. Add spaghetti using tongs while constantly moving around. Turn heat off now add Kung Pan sauce, mix well.

Serve and garnish with fresh cilantro. Remove or remind your eaters to NOT eat the Chinese peppers, unless you just enjoy torturing yourself with very spicy foods!

***Optional ingredients- Both these ingredients are optional. Definitely is super yummy without them I also omit the Chinese dried peppers when making for children.