To make the Kung Pao sauce, mix all the sauce ingredients in a medium bowl.
Add Fioretto® to the kung pao sauce and mix well, ensuring that the sauce coats the Fioretto®.
Heat a wok on high. Add 1 tablespoon of oil to the hot wok. Using a slotted spoon, transfer the Fioretto® from the sauce to the wok. Stir-fry for a couple of minutes until it starts charring at the edges and appears glazed. Remove and set aside.
Add 1 tablespoon of oil to the hot wok. Add garlic, ginger, red chillies, peanuts and spring onions. Stir-fry for a few seconds. Add the remaining kung pao sauce and reduce heat to medium. Toss and cook for a few seconds until sauce thickens.
Return the Fioretto® to the wok. Stir-fry for a couple of minutes, tossing to ensure the kung pao sauce coats the Fioretto®.
Transfer onto a serving platter. Garnish with orange slices and spring onion. Serve immediately.