Kung Pao Chickpeas
Ingredients
- 1 tbsp cooking oil
- 1 tbsp ginger, minced
- 3 cloves garlic, minced
- 1/2 tsp szechuan peppercorns, or to taste
- 2 dried red chili peppers
- 1 bell pepper, sliced
- sauce:
- 1 tbsp chinese black vinegar or rice vinegar
- 1 tbsp rice wine
- 1 tbsp sriracha
- 1 tbsp sesame oil
- 1 tbsp coconut sugar
- 2 tbsp peanut butter, or more sesame oil to taste
Preparation
In a bowl, whisk together all the sauce ingredients and set aside
In In a large skillet, heat the oil and fry the peppercorns, red chilis, ginger, and garlic until fragrant
Add in bell pepper and chickpeas with the sauce mixture
Stir well and cook for 5 minutes, then stir in the cornstarch slurry
Let the sauce simmer until thickened, then toss in green onion and peanuts
Cook for 2 more minutes before serving
Optional step, for more crispiness and flavor: first fry the chickpeas in oil until golden brown and fragrant before proceeding to all other steps
