Just a quick note: I made the kung pao chicken recipe with pork last night, using the recipe as I’d written it in the previous post. We’d all liked the chicken version immensely, but I’d kind of thrown it together and wasn’t totally sure of the exact proportions. So I made the sauce with equal parts sherry, soy sauce, balsamic vinegar, and chicken stock, and while it was very good it was a little heavy on the vinegar. So I’ve now reduced the vinegar a little in the recipe and added a description of the easiest way to mix up the sauce. Be sure to give it a try! I think I’ll make a beef version one of these days, with the only change being swapping beef stock for chicken. Be sure to let me know if you make this and how you liked it.