Vegetable Kung Pao

Directions

1. 1
   Place the 2 1/4 cups water and rice in a small saucepan and bring to a boil over high heat.
2. 2
   Cover and simmer over medium-low heat for 20 minutes, or until most of the water is absorbed.
3. 3
   Remove from the heat and let stand for 5 minutes.
4. 4
   Combine the cornstarch, remaining 1 1/2 tablespoons water, soy sauce, rice vinegar, and sugar in a small bowl, stir until smooth, and set aside.
5. 5
   Peel the onion and cut into 1/2-inch pieces.
6. 6
   Trim and discard the ends of the celery and zucchini and cut into 1/2-inch pieces.
7. 7
   Peel and finely chop the garlic or pass it through a garlic press.
8. 8
   Place the oil in a large skillet over medium-high heat.
9. 9
   Let the oil get hot but not smoking (its right when a drop of water flicked onto the surface of the oil evaporates right away).
10. 10
    Add the onion, celery, zucchini, and crushed red pepper and cook, stirring frequently, for 8 to 10 minutes, or until the vegetables just start to get soft.
11. 11
    The stirring is so the ingredients dont stick and so they get cooked evenly.
12. 12
    Add the garlic and water chestnuts and cook, stirring frequently, for 2 to 3 minutes, or until the vegetables are still firm but also a bit tender.
13. 13
    Pour the sauce mixture into the pan and cook, stirring constantly, for 1 minute, or until the sauce thickens.
14. 14
    Stir in the peanuts and take the pan off the heat immediately.
15. 15
    Spoon some rice into the center of each of 4 plates and top with equal amounts of the hot vegetables and sauce.
16. 16
    There are a lot of stories about where the name Kung Pao came from, but all agree the dish was named for someone importantapparently, this gives it prestige.
17. 17
    Personally, I just like it because it has peanuts.