Schezuan Beef

Marinate 1/3 pound of flank steak cut in two inch long slender strips in a Tbsp or so each of Sherry and Soy and enough cornstarch to thicken in the fridge for about an hour.
Marinate as many chopped dried red chile peppers as you think you can stand in a just enough white vinegar to get them wet and set aside.
Next cut one medium onion in half starting at the north pole.
Now cut the halves parallel to the original cut at 1/4 inch intervals the idea being to produce slender onion strips to match the meat.
now sliver a carrot into the same size strips.
And sliver three large celery stalks into the same size strips.
Deep fry the beef strips in a wok until tender, remove, and set aside on some paper towels to soak up some of the oil.
In just a little oil toss in the onion, carrot and wet chiles and cook until the onions start looking done.
Throw in about a tablespoon of soy sauce and let it evaporate for the most part.
Add the beef back in and toss together for ten seconds.
You can serve this with white rice on half the plate and the schezuan beef on the other.
Serves one hungry or two not so hungry people.
Increasing the amount of ingredients will probably hurt the efficiency of the wok.