Sauce
  • 1/2 cup low-sodium chicken stock
  • 5 tablespoons light soy sauce
  • 2 tablespoons Chinese black vinegar(or substitute good-quality balsamic vinegar)
  • 2 tablespoon Chinese Shaoxing wine(or dry sherry)
  • 2 teaspoon dark soy sauce
  • 2 teaspoons hoisin sauce
  • 2 tablespoons sugar*
  • 1 teaspoon cornstarch / corn flour
Stir fry
  • 4 tablespoons cooking oil, divided
  • 1 1/2 tablespoons garlic (4-6 cloves)
  • 1 tablespoon ginger
  • 1/2 red bell pepper, seeded and diced
  • 1/2 green bell pepper, seeded and diced
  • 8-10 dried chilies cut into ½-inch pieces (adjust to taste)
  • 1 tablespoon Sichuan peppercorns,lightly toasted and ground**
  • 4 green onion / scallion stems cut into 1-inch pieces
  • 1/2 cup roasted/unsalted peanuts
  • 2 teaspoons sesame oil, optional

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