Stir Fry Sauce: 

• 1/2 teaspoon Szechuan Peppercorns (or sub black peppercorns), toasted and crushed.
• 1/8 cup soy sauce (or Gluten-Free Liquid Aminos)
• 1 1/2 tablespoons honey (or sub maple syrup, coconut sugar, brown sugar or sugar alternative)
• 1 1/2 teaspoons sesame oil
• 1 teaspoon rice wine vinegar (or black vinegar)
• 1 teaspoon Chinese cooking wine (shaoxing) or mirin (both optional)
• 1 teaspoon garlic chili paste (or sambal oelek) more for more spicy or sub 1 teaspoon chili flakes
• 1/2 teaspoon Chinese Five Spice

Asparagus Stir Fry

• 1–2 tablespoons peanut oil
• 1 bunch asparagus (12–16 ounces), tough ends removed, cut into one- to two-inch pieces (about 4 cups)
• 2 tablespoons garlic, chopped
• 1 tablespoon ginger, finely chopped
• 10–15 dried Chinese red chilies, whole.

Garnish: (Optional) 2 scallions, chopped, and 1/3 cup roasted, crushed peanuts