Those little innocent looking peppercorns are Sichuan Peppercorns. They numb your tongue. They remind me of my father, who lived in Sichuan province for many years. I made 2 preparations: one toasted and ground in the mortar and pestle to garnish and the other to flavour the cooking oil.
Because it’s wok cooking, mise-en-place is very important. All the cooking happens extremely quickly and with a good deal of smoke!