This Szechuan-style dish gets its heat from the chili sauce. Look in your Asian market for chili sauce or garlic chili sauce that has red chilies as its primary ingredient. Try to find the kind with the seeds intact, not the smoother type. Then adjust the amount to your desired level of spiciness.
Reduce the sodium by using water instead of broth, regular rice vinegar instead of seasoned, and reduced sodium soy sauce instead of regular soy sauce.
*Sesame oil gives this dish its authentic Szechuan flavor. You can leave it out, but the taste won't be the same, so I recommend reducing it rather than eliminating. The nutritional data below includes the full amount of sesame oil.