Start by making the Schezwan Sauce. Gently heat the oil in a pan, add the shallots and stir fry for 1 minute. Add the ginger, garlic and celery. Stir fry for a further minute. In the meantime, whisk together the Lee Kum Kee Light Soy Sauce and Lee Kum Kee Premium Dark Soy Sauce, black pepper, garlic. Pour into the pan.