– In a separate bowl, whisk together the light soy sauce, dark soy sauce, black vinegar, hoisin sauce, sesame oil, honey, Sichuan peppercorns and chili flakes. Set aside.
– Add the scallions and garlic. Stir fry.– Add the kung pao sauce and peanuts, and cook, stirring.– Add reserved shrimp and stir fry to warm the shrimp, then remove from heat.