[Note: This post was split from the SF Bay board: http://www.chowhound.com/topics/524678 -- The Chowhound Team].
I know you specified Sichuan-style in your post, but I was reminded of an article (with recipe) that appeared in the NY Times a couple years ago about the dish.
It's a fun read, and focuses on the dish's purported origins in Guizhou province.
'"Last but not least, authentic gong bao jiding should have absolutely no peanuts," Mr. Wang said sternly. Unlike Sichuan or American versions, the dish was indeed peanut-free.'