====== Kung Pao ======

(adapted from https://www.chinasichuanfood.com/kung-pao-sauce/)

  * 2 onions
  * 1 bell pepper
  * 2 carrots
  * 1 leek
  * 2 cans chickpeas

  * 2 tsp sichuan peppercorns
  * 1 tsp dried chilli
  * 3 tbsp ginger garlic paste (fresh or storebought)

  * 1/6 cup dark soy sauce
  * 1/3 cup light soy sauce
  * 1/6 cup vinegar
  * 1/3 cup water
  * 2 tbsp sugar
  * dash of pepper
  * 2 tbsp cornstarch slurry
  
  * 1 scallion, sliced
  * roasted unsalted peanuts, chopped

Stir fry vegetables except chickpeas, reserve. Crush peppercorns and chilli in a mortar. Pre-mix the sauce ingredients except cornstarch. Fry peppercorns, chilli and ginger garlic paste for a few seconds, until fragrant. Mix in the soy sauce mixture, bring to boil. Thicken with cornstarch. Mix in vegetables and chickpeas. Serve over rice garnished with scallions and peanuts.