Sunday Piedmont Kung Pao

Method

1. Gather and prep everything first: soy sauce, sesame oil, fresh ginger and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Add the kung pao and let it sunday, 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. Add the crushed tomatoes and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with a handful of herbs right before serving.
7. Plate it up while hot and pass extra at the table.