1. 1 broccoli stem
2. ½ of a green and red bell peppers, julienne cut
3. 1 stalk Chinese celery
4. 50g peanuts

III.     Sauce ingredients:

1. Sichuan pepper soup (cook 1 teaspoon Sichuan pepper in 1 cup water for 7 minutes)
2. Some Zhenjiang vinegar, salt, sugar, and dark soy sauce

IV.     Directions:

1. Cut the broccoli stem, bell peppers, and Chinese celery into 4-cm shreds.
2. Cook the peanuts in salt water for 12 minutes.
3. Mix all the ingredients with sauce ingredients. Sprinkle with sesame oil and serve.

V.    Recipe provider: Kexiang Wang