I imagine this would be great with a strong homemade Szechuan style sauce. The store-bought sauce I used wasn't really cutting it, and I had to doctor the sauce up using sesame oil, maple syrup, chilis, and garlic. The peppercorn flavor was hardly there. So, I'd recommend either infusing the oil used to make this dish with Szechuan peppercorns, anise/fennel, cardamom, ginger, etc. beforehand or making a strong homemade sauce. That said, it's a good dish. It just needs a bit more of a flavor boost. Just my take. Will get photos the next time I make this.
