Recipe by James Elkins
This is adapted from a traditional Szechuan dish, with a longer cooking time and less sauce. This is an unbelievably strange-looking dish, and absolutely amazingly delicious!
- 1⁄2 lb carrot
- 1⁄2 lb celery
- 1⁄2 lb flank steak
- 1 bunch scallion
- 10 tablespoons gingerroot
- 1⁄4 cup soy sauce (not Kikkoman)
- 2 tablespoons palm sugar
- 3 tablespoons sesame oil
- 1 teaspoon salt
- 2 tablespoons ground szechuan peppercorns
- 6 tablespoons peanut oil
Directions See How It's Made
- Slice the carrots, celery, ginger, and flank steak into very thin matchstick-size pieces, 1 inch long.
- (Be patient. This takes a long time.) Slice the scallions lengthwise, and then cut them into 1 inch long pieces.
- Heat 2T of the oil in a wok, and flash-fry the carrots until they are limp.
- Do not brown them.
- Wipe the wok out, and repeat for the celery.
- Wipe the wok out again, add the remaining 2T oil and the palm sugar.
- When the oil is hot, and the sugar is bubbling, add the scallions and the flank steak.
- Stir-fry 3 minutes, then add the soy sauce, and continue to stir-fry until the liquid is reduced, about 5 minutes.
- Return the carrots and celery to the wok.
- Add ginger root.
- Turn the heat down very low, and continue cooking, stirring continuously, for 1/2 hour.
- The ingredients will lose most of their remaining liquid turn dark.
- In the traditional version of this dish, at this point the cooking is complete.
- Continue cooking and stirring, over extremely low flame, for another hour, until the ingredients become brittle and dark, like a pile of burnt sticks.
- Toss the remaining ingredients into the dish and serve with steamed rice.