Stir fry the shredded carrots and celery in the wok with 2 TBS cooking oil. Remove the vegetables from the wok and set aside. Add 2 more TBS of cooking oil to the wok; add the Szechuan peppercorn and cook until the fragrance is released. Remove the peppercorn. Add the garlic, then the beef and stir until the beef is almost dry. Pour in the seasoning mixture, stir and cook until the liquid has almost disappeared. Add the vegetables and serve. Notes: If powdered Szechuan peppercorn is available cooking the peppercorn will not be necessary. Just mix in 1/4 tsp of the powdered peppercorn during the last minute of cooking. A couple of shredded garlic stalks give this dish a very good flavor. However, garlic stalks are not easy to come by in this country; one can use a medium sized leek stalk as a substitute. The original recipe calls for the beef to be cooked until it is very hard and dry. You can use your best judgement and cook it until it is as well done as you want it. Posted to EAT-L Digest by "Pamela F. Wagner" on Jul 5, 1997