⭐️⭐️⭐️⭐️ I feel like it didn’t need the 100ml of stock in the sauce (I used a cornstarch slurry to thicken the sauce). Maybe 2 tbsp of water would be fine to reduce the liquid volume and saltiness. I added 6 dried chillies (instead of chilli paste) and used peanuts instead of cashews for a dish more similar to what I know as a kung pao.