Homemade kung pao sauce

Original recipe here:  https://omnivorescookbook.com/kung-pao-sauce/

Very strong.  A lot of sweet + vinegar.  A little too much sichuan peppercorn for me.

I cut this with maybe 1/2 C homemade chicken broth and added another 1Tbsp cornstarch.  This improved it a lot.

Tried it on top of regular roasted brussles.  Nice flavor with 1-2...you get the accumulated numbing with 4-5 sprouts.

Ideas for next time:

Mod #1:  Instead of grinding 1 tsp peppercorn, toast 2 tsp in oil for 30 seconds and then remove
Mod #2:  Keep the chicken broth in there
Mod #3:  Reduce amount of black vinegar a bit

otherwise, really nice.  The sesame seeds are great in there!