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1
Slice beef into thin slivers.
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2
(It is easier if partly frzn.)
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3
Peel ginger and slice into shreds the size of matchstick.
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4
Mix together the beef, ginger, sugar, soy sauce, sherry, 1 tsp.
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5
sesame oil and 1/2 tsp.
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6
of Szechwan pepper (this must be made by roasting Szechwan peppercorns in a skillet till they turn brown and start to smoke, but don't burn!
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7
Then crimp very fine in a mortar and pestle.
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8
This is the essential ingredients.)
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9
Peel and slice the carrots as thin as possible.
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10
Pour off brine.
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11
Slice celery as with the carrots, add in to a bowl with 1/2 tsp.
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12
salt.
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13
Let stand 5 min.
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14
Pour off brine.
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15
Heat a wok or possibly pan on high heat, add in 1 1/2 Tbsp.
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16
oil.
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17
Stir fry carrots and celery till tender.
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18
Remove and set aside.
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19
Wipe out wok and reheat.
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20
Add in 1 1/2 Tbsp.
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21
oil and the chilies.
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22
Cook till the peppers turn dark brown.
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23
(Don't breath vapors.)
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24
Quickly add in beef mix.
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25
Cook on high till the liquid is gone, stirring frequently.
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26
Lower heat to hot (just sufficient heat to get a slight sizzle).
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27
Add in scallion, carrot and celery.
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28
Mix well.
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29
Cook slowly till the meat is dry and chewy and the carrots and celery have almost dissolved.
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30
(At least 20 min and up to an hour.)
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31
Stir often.
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32
Serve on rice.
