Easy... riesling or gewurztraminer.
I like a nice Viognier, too.
A smoky, bacony gewürztraminer if you can find one.
Or a Bordelet cider.
Kung Pao can be spicy- go for a high acid riesling or, when in doubt, sparkling goes with everything (J has a nice one for the price point).
NY CHOW Report: Kung Pao Pastrami at Mission Chinese Food
Wine with Beef Stew
Red wine in beef stew
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