Sun-Dried-Tomato Kung Pao with harissa yogurt

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 fennel bulb 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. Fold in the scallions and season generously; give everything a minute to come together.
5. Taste and adjust, then finish with a spoonful of yogurt right before serving.
6. Serve warm, ideally with something to soak up the sauce.