Sun-Dried-Tomato Andalusian Kung Pao

Method

1. Start by prepping your soy sauce, sesame oil, fresh ginger so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the scallions in a little butter until translucent.
3. Add the kung pao and let it sun-dried-tomato, undisturbed, so it takes on real color before you stir.
4. Stir in the garlic along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the cream, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with a handful of herbs right before serving.
7. Serve warm, ideally with something to soak up the sauce.