Step 1

Heat the oil in a wok or large pan to medium heat and add the dried chilies and Sichuan peppercorn. Stir fry for 1 minute, or until the chilies darken a bit.

Step 2

Add the leek, ginger and garlic. Stir fry for 3-4 minutes to lightly brown. The mixture will become aromatic.

Step 3

Stir in the light soy sauce, dark soy sauce, chili-garlic sauce, black vinegar, honey, and chicken broth. Bring to a boil, then reduce heat and simmer for 5 minutes to let the flavors develop.

Step 4

Stir in the cornstarch slurry and heat until it thickens.

Step 5

Use as desired in any of your “Kung Pao” recipes. Toss with stir fried chicken, shrimp, vegetables or other combination.

Step 6

To use later, cool slightly, then transfer to a container, seal, and refrigerate. Will last 1 week this way.