Sun-Dried-Tomato Kung Pao with preserved lemon

Method

1. Start by prepping your soy sauce, sesame oil, fresh ginger so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the fresh ginger and cook until soft and fragrant, about 4 to 5 minutes.
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 garlic and season generously; give everything a minute to come together.
5. Add the vegetable stock and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with a handful of herbs and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.