Step

• Step 1

  Prepare the sauce: In a small bowl, combine the vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper. Stir until the sugar and cornstarch is dissolved and set aside.

  Ingredients

  • 1 Tablespoon Chinese Black Vinegar

  • 1 Teaspoon soy sauce

  • 1 Teaspoon hoisin sauce

  • 1 Teaspoon sesame oil

  • 2 Teaspoon sugar

  • 1 Teaspoon cornstarch

  • 1 Teaspoon Ground Sichuan Pepper

• Step 2

  When ready to cook, set temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.

• Step 3

  Combine garlic, ginger, and the white part of the scallions with 1 tsp vegetable oil in a small foil pouch. Set aside.

  Ingredients

  • 2 Clove garlic, minced

  • 1 Teaspoon ginger, minced

  • 5 Whole scallions, chopped

  • 1 Teaspoon vegetable oil

• Step 4

  When grill is preheated, place bacon, bell peppers and aromatic foil packet directly on the grill. Cook for approximately 10-12 minutes, turning everything once. Dice the bacon and peppers and set aside.

  Ingredients

  • 12 Ounce Bacon, sliced

  • 1 Whole red bell pepper, diced

• Step 5

  Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the scallion whites, garlic, and ginger, red bell pepper and bacon and stir-fry for 30 seconds. Pour in the sauce and mix to coat the other ingredients. Stir in the peanuts.

  Ingredients

  • 1/4 Cup Peanuts, Dry-Roasted, Chopped

• Step 6

  Transfer to a serving plate, sprinkle the scallion greens on top, and serve. Enjoy!