I love this dish! I've had it at several Islamic Chinese rests. and the best version was at a Sichuan place. I've googled/yahooed/looked through my cookbooks to no avail. Well a couple of bland looking recipes i.e. P.F Chang version etc. Does anyone have any first hand knowledge or tips on making this. I'm going ahead with a little dark and lite soy,garlic,shallots and finish it with sichuan peppercorns. Any help would be appreciated.