There is nothing quite like Kung Pao! Broccoli florets, brussels sprouts, bell peppers, eggplant, carrots, and onion get roasted until golden. Then, we layer all this flavor with our Kung Pao sauce, which is a slow-simmered, mild, sweet, and tart combination of miso, vinegar, and tamari. We love this dish and always make extra for ourselves. Xiăngshòu!