Sichuan Beef
Serves 4

2 green New Mexico or Poblano chiles, roasted, peeled, stems and seeds removed, cut in julienne strips (or canned whole green chiles)
8 oz. Flank steak, cut into 2 inch julienne strips with the grain
Marinade:
1/2 TBS. cornstarch
1 tsp. soy sauce
2 tsp. dry vermouth, sherry or white wine
Sauce:
2 TBS soy sauce
2 TBS dry vermouth, sherry or white wine
1/2 TBS sugar or honey
3 TBS hot bean sauce
1/2 TBS sweet bean sauce
1/2 tsp. sesame oil
1 tsp. hot chile oil
1/4 cup peanut oil
1 TBS minced ginger
1 TBS minced garlic
1 white part of green onion, minced
1 large or 2 small celery ribs, cut in julienne strips
1 carrot, shredded
1 green part of green onion sliced into thin strips

The most important part of this dish is cooking the beef properly. It should be stir-fried until it is dry and crispy but not burned. Toss the beef with the marinade ingredients and marinate for 15-30 minutes. Mix together all the sauce ingredients
Heat the wok or pan over high heat. Add 3 TBS of the peanut oil and when it just begins to smoke, add the meat and stir-fry until the beef is browned to the point of being crispy without burning. Remove the beef to a strainer set over a plate to drain.

Reheat the wok or pan and add the remaining TBS of peanut oil. When the oil just begins to smoke, quickly add the ginger, garlic and white part of green onion, then the celery, carrot and chile.
Stir-fry for about 30 seconds, then add the drained beef. Stir briefly to mix the beef with the vegetables, add the sauce and stir-fry for an additional 30 seconds. Add the green part of the onion and toss. Serve with steamed rice.