Kung Pao Chicken with Fried Cabbage and Rice

 Mostly I followed a recipe found in Anna Kao's Classic Chinese Cooking. Marinade 2 breasts of chicken with 1:2 ratio of cornstarch to soy sauce.

 2 T. soy sauce, 1 T. wine, 1/2 T. cider vinegar, 1/2 t. sugar, 1 t. cornstarch 1 t. sesame oil, 1 T. water. I added roughly 6 Sichuan hot peppers to the sauce. I'll remove these later to fry them with the rest of the goods.   

 1/2 diced sweet brown onion.

 4 Green onion with tops.

 Copious garlic and ginger.

 Some peanuts for topping.

 Rice.

 Oil and pepper in a pan.  Hot fire. Brown the chicken.

 Reserve.

 Saute garlic, onions, ginger, and about a cup of bamboo shoots for a few minutes and add the chicken and sauce to reduce. 

 Caramelize a bit of cabbage in a separate pan by putting a pinch or two of sugar into the pan ... this might take a few minutes.

Make a stack of the whole hot mess, rice, then cabbage, then the Kung Pao chicken.