You can throw the Chinese take out menus away if you've got this Kung Pao recipe in your repertoire. It beats any of the greasy slop you'll get at most take out joints in terms of deliciousness and making it yourself probably means its going to be better for you too. To make our version veg, we used soy chicken and soy sauce instead of chicken and oyster sauce. One word of caution: this recipe is HOT HOT HOT, much hotter than anything you'd get at a typical Chinese restaurant. If you do not have a high tolerance for spicy reduce the amount of peppercorns and peppers and recipe calls for.