Instructions: Stir the stock, chili garlic sauce, tomato paste, soy sauce, sugar, black beans and ground Sichuan peppercorns together until the sugar is dissolved.

For the Marinade: Stir the egg and cornstarch together in a medium bowl until smooth. Add the chicken and stir to coat. Let stand for 10 minutes.

For the Dish: Pour enough vegetable oil into a 2-quart saucepan to fill 3 inches. Heat over medium heat to 350 degrees. Deep-fry the chicken, a few pieces at a time, turning occasionally, until golden brown, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Reserve the oil.

Heat a wok over high heat until hot. Add 1 tablespoon of the reserved oil and swirl to coat the sides. Add the asparagus and zucchini and stir-fry until tender-crisp, 1 1/2 to 2 minutes. Pour in the sauce and bring to a boil. Stir in the chicken and simmer until heated through, about 1 minute. Stir in the peanuts until coated. Scoop onto a warm serving platter and serve immediately.

This recipe yields 4 servings.

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