Kung Pao Bowl with sage cream

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 leeks in a little butter until translucent.
3. Add the kung pao and let it braised, undisturbed, so it takes on real color before you stir.
4. Stir in the olive oil along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the cream, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with a knob of butter right before serving.
7. Serve warm, ideally with something to soak up the sauce.