Best Kung Pao Snap Pea Stir-Fry Recipes | Pamela's Cooking With Love | Flavour Network

Ingredients

• 2 Tbsp canola or other neutral oil
• 2 small yellow onion, ½-inch diced
• 2 celery stalk, ½-inch diced
• ½ tsp whole Sichuan peppercorns
• 2 bell peppers, ½-inch diced
• 10 garlic cloves, finely minced
• 2 Tbsp finely minced or grated fresh ginger
• 14 whole dried tianjin or other Chinese chilies, cut into ½-inch tubes
• 2 Tbsp toasted sesame oil
• 2 Tbsp dark aged soy sauce
• 2 Tbsp light soy sauce
• 2 Tbsp hoisin sauce
• ¼ cup Chinese shaoxing rice wine
• ¼ tsp ground white or black pepper
• ¼ cup Chinese Chinkiang black vinegar
• 4 tsp sugar
• ¼ cup roasted unsalted peanuts, roughly chopped
• 8 cups sugar snap peas
• 4 scallions, cut into 1-inch pieces
• Kosher salt, to taste
• 1 Tbsp cornstarch, optional
• 2 Tbsp water, optional
• Steamed rice, for serving