Ingredients
500 g (about 1 lb) wild rice stems, 150 g ham sausage.
Seasonings
20 g each of scallion sections and ginger chunks, 10 Sichuan peppercorns, 1 teaspoon each of salt, sugar, soy sauce, and Shaoxing wine, 1/2 teaspoon sesame oil, and 600 g (about 1 1/3 lb) vegetable oil.
Steps
1. Wash the Sichuan peppercorns, place them in a small bowl, soak thoroughly in cooking wine, then drain; wash the scallion sections and ginger pieces separately, cut half into shreds, and chop the other half together with the peppercorns into a paste, then place in a small bowl.
2. Cut the ham sausage into small square strips; peel the water bamboo shoots, wash them, cut into small square strips, then slide them into hot oil until cooked through, remove and drain the oil.
3. Leave a thin layer of oil in the wok, add shredded scallions and ginger, stir-fry until fragrant, then add the scallion-ginger-pepper paste and stir well, followed by soy sauce, sugar, and salt, stirring to combine evenly.
4. Then add the ham strips and stir-fry until well-flavored, drizzle with sesame oil and toss to combine, then plate and serve.