Peel the skin of stem. Then cut it into long trips. Chop garlic clove and cut ginger into shreds.

Rise the long trips in boiling water for around 1 minute (control the time in order to keep the original color). Remove from the wok and set aside.

Heat up some oil in wok; add ginger, garlic and Sichuan peppercorn to stir-fry until smelling the taste of garlic and peppercorn. Add cooked long trips and quick fry for about 1 minute.

Add salt, mix together and serve.

You can also making it as a salad dish. Cool the cooked trips down and mix the heated oil with garlic, ginger, and peppercorn together with it. The ingredients are the same but it taste differently.