What is the first ingredient added after whole chilis in Kung Pao?

In the preparation of Kung Pao, after whole chilis are added to the dish, the next step typically involves enhancing the flavor profile by incorporating aromatics and vegetables. The addition of green onions is key because they provide a crunchy texture and a fresh, mild onion flavor that balances the heat from the chilis and complements the other ingredients.

Green onions are often used in this style of cooking not just for their flavor but also for their vibrant color, which contributes to the overall presentation of the dish. Their addition after the chilis allows them to cook briefly, retaining some of their crispness while absorbing the surrounding flavors, which is essential in a stir-fry approach like that employed in Kung Pao.

In contrast, while garlic and soy sauce are also important in this recipe, garlic generally follows the addition of vegetables to avoid burning, and soy sauce is often added for seasoning later in the cooking process. Carrots, while occasionally included, are not the typical first ingredient after chilis in Kung Pao, as they may require additional cooking time compared to green onions.