The sichuan peppercorns pack a punch and make this dish really special. You don't want to over-do it, but the numbing sensation is fun in small doses. Also the sheer amount of onion- yes, please!
You can get this recipe from Lucky Peach Presents 101 Easy Asian Recipes (affiliate link)
Note to self: Need fresher peppercorns. Try again with nonstick pan. I did it in the wok and I had to cook for longer maybe because it couldn't reach up the sides..... So I think we lost some of the saucyness. Or its bc the peppercorns are old?