P161

Cut the beef across the grain into thin, broad slices. Place in a bowl with ¼ tsp salt, the Shaoxing wine, and 1 tbsp oil. Mix well and set aside while you prepare the other ingredients.

Lay the Chinese cabbage on a chopping board. Cut lengthways into finger-thick slices, and then into 5cm pieces. Destring the celery, cut into 5cm lengths, and then into thin batons.

Prepare the "knife-mouth chillies." Snip the chillies in half or into 2cm sections and shake out the seeds as far as possible. Heat 3 tbsp oil in a wok over a high flame. Before the oil gets too hot, add the chillies and stir. When they begin to sizzle, add the Sichuan pepper and stir until the chillies begin to darken, then quickly remove the spices from the wok with a slotted spoon or wire-mesh strainer, letting any excess oil drain back into the wok. Turn the spices out on to a chopping board and finely chop (or pound with a pestle and mortar). Set aside until needed.

Add the potato starch and 1 tbsp cold water to the beef and mix well to coat all the slices.

Return the oily wok to a high flame and, when it's hot, tip in the vegetables and stir-fry until hot and barely cooked, seasoning with about ½ tsp salt. Pile the vegetables in the centre of a large, deep serving bowl.