(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 paster 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.