Ha! Anyhow, I'm trying to make this tonight for the kids, but I want to push the recipe a little, depending on yall's opinions.
Most American Chinese recipes call for a marination in ginger, rice wine, soy, and starch. I've seen some call for S&P.
Then the recipes that I have found call for stir frying in oyster, soy, chicken broth (curious to me), garlic, and fermented black beans.
My question for the hounds: should I push it with items such as szechuan peppercorns, an heroic amount of ginger, fish sauce, other fermented products? Cumin? Seems like this is a dish that wants to be kept dark and a bit sweet, with a bite from the fermented beans and perhaps the rice wine, but with little acidity overall.
I'm happy to follow the traditional...... I've searched CH and found what's there. Any last minute tips?