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1
Place the 2 1/4 cups water and rice in a small saucepan and bring to a boil over high heat.
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2
Cover and simmer over medium-low heat for 20 minutes, or until most of the water is absorbed.
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3
Remove from the heat and let stand for 5 minutes.
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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.
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5
Peel the onion and cut into 1/2-inch pieces.
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6
Trim and discard the ends of the celery and zucchini and cut into 1/2-inch pieces.
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7
Peel and finely chop the garlic or pass it through a garlic press.
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8
Place the oil in a large skillet over medium-high heat.
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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).
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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.
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11
The stirring is so the ingredients dont stick and so they get cooked evenly.
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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.
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13
Pour the sauce mixture into the pan and cook, stirring constantly, for 1 minute, or until the sauce thickens.
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14
Stir in the peanuts and take the pan off the heat immediately.
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15
Spoon some rice into the center of each of 4 plates and top with equal amounts of the hot vegetables and sauce.
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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.
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17
Personally, I just like it because it has peanuts.
