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
