What is the last ingredient added in Kung Pao?

In the preparation of Kung Pao, the last ingredient added is typically roasted peanuts. The reason for adding the peanuts at the end is to ensure they maintain their crunchy texture and flavorful profile, enhancing the dish's overall appeal. Adding them at the end also allows for the flavors from the sautéed ingredients and sauces to infuse into the peanuts without causing them to become soggy. This timing is crucial for achieving the characteristic texture and taste that Kung Pao is known for, making roasted peanuts an essential finishing touch.

The other ingredients, such as honey, rice vinegar, and soy sauce, are usually incorporated during the cooking process to layer the flavors and build the sauce. By the time the peanuts are added, the dish is almost complete, ensuring that they retain their integrity while contributing to the overall flavor harmony.