Mix together the sauce ingredients in a bowl and set to one side.
Mix the marinade ingredients in a separate bowl and add the sprouts. Set to one side.
Pop the bacon lardons into a cold pan with a little lug of olive oil, turn the flame on Roccbox down to its lowest setting and cook for 3-4 minutes until the fat has rendered and the bacon is beginning to crisp up. Add the Szechuan peppercorns and dried chillies to the pan and stir for 30 seconds. Remove everything from the pan with a slotted spoon and set to one side.
Turn Roccbox up to full flame and chuck the marinated sprouts into the pan and return to Roccbox and cook for 4 minutes.
Add the ginger, garlic, red chilli and spring onion whites to the pan and cook in Roccbox for a further 1-2 minutes.
Return the bacon and spices to the pan and add the sauce off the heat- stirring continuously as you do so to form a sticky glaze to the sprouts.
Transfer to a plate and top with the spring onion greens and toasted peanuts.
Enjoy as it is for one or serve with some steamed rice to make a great meal for two.