Sichuan Beef

Wash, peel, and julienne the carrots into thin strips about 1/8-inch thick and 2 1/2 to 3 inches long.

Mince the ginger.

Remove green stems and cut the spring onion into lengths about 2 1/2 inches long, and then into thin shreds.

in a small bowl, combine the bean sauce and chili paste or chili sauce. Set aside.

Heat the wok on medium-high heat for at least 30 seconds. The wok is ready when you can feel the heat when holding the palm of your hand 2 to 3 inches above the wok’s surface.

Add 1 1/2 tablespoons oil to the heated wok by drizzling it down the sides. When the oil is hot, add the julienned carrots. Stir-fry for 2 minutes, stirring in the salt. (Do not brown the carrots.) Remove from the wok.

Heat remaining 6 tablespoons of oil in the wok over medium-high to high heat. When the oil is hot, add the beef.

Stir-fry for approximately 10 minutes, until the beef is crispy and dark brown and chewy (you will hear the beef sizzle as it dries out).

Splash the beef with the rice wine or dry sherry during the later stages of cooking.

Push the beef up to the sides and drain all but 2 tablespoons from the wok. Add the bean sauce and chili paste or sauce mixture, and stir-fry for a few seconds.

Then add the ginger and scallions. Stir-fry for a few seconds, until aromatic, then return the carrots to the wok.

Stir in the sugar and the roasted Szechuan peppercorns. Taste and adjust seasonings if desired.

Serve hot and enjoy!