This is an entirely ad hoc recipe for Kung Pao Chicken (or beef or pork or shrimp or whatever) that is high in vegetable content. Quantities and types of each ingredient are entirely up to the chef. It is really hard to screw this one up.

• Most of a cooked chicken (Costco is good)
• A couple of bell peppers
• green onions as desired
• sliced or baby carrots as desired
• broccoli as desired
• dried red pepper pods
• 2 jars of Dynasty Kung Pao sauce, or 1 to 2 cups of homemade kung pao sauce, recipies are all over the internet.
• San-J Szechuan Sauce (to taste)
• dry roasted peanuts (as desired)
• cooking oil
• snow pea pods or sugar pea pods
• cooked rice (brown or white)

Add some oil to cover the bottom of a wok, deep cooking pan or dutch oven. Heat to really hot.

Break the stems off a handful of pepper pods and shake out the seeds. It is helpful to break the longer ones in half to dump the seeds. Toss the seeds and stems. Put the peppers in the oil and cook until they turn black. DO NOT BREATH THE FUMES or you will pay. A good exhaust hood and fan are helpful. Fish the pods out when then are black and discard. You can leave them in if you want, but then you'll just have to fish them out later after serving. Don't eat them or you will pay even more.

Stir fry the carrots for a couple of minutes, then add the sliced bell peppers for another couple of minutes, then the broccoli, pea pods and onions, prepared as you desire. Toss in anything else you'd like to stir fry. Stir over high heat for a few minutes.

Cut up whatever cooked chicken (or any other cooked meat) that you have, toss it in and then stir.

Reduce the heat to a boiling level and pour in the Kung Pao sauce. If you want more heat, add San-J to taste. Stir to mix. Add the peanuts and stir to mix, cover and let steam for about 10 minutes.

Serve over rice.