For stir frying this dish I strongly recommend a non-stick wok or skillet, heavy enough to withstand high heat.

Trim fat from the meat and cut into 1-inch cubes. Combine the soy sauce, sesame oil, rice wine/sherry, egg white and salt in a glass bowl. Add the meat and stir to coat. Marinate for 1 hour, covered in the refrigerator.

While awaiting the meat to marinate prepare the vegetables and set aside.  Mix the sauce and set aside.  Using the cornstarch and water, make a slurry and set aside.

Place the wok over high heat and allow it to get quite hot.  Place oil in the wok and swirl to coat the sides.  Remove the meat pieces from the marinade and, working in batches so as not to cool down the wok, add it to the wok.  You want to sear the pieces nicely without overcooking, about a minute or so on one side and another minute on the other.  Remove from wok and set aside.  Repeat until all the meat is browned.

Wipe the wok clean with paper towels if needed, and reheat with fresh peanut oil.

Add the chilies and cook until they begin to darken, about a minute or so.

Add the garlic, ginger and Szechwan pepper and stir fry for about 30 seconds or until quite aromatic.  Add the scallions, bell pepper, peanuts and celery and continue to stir fry until veggies are crisp-tender, about 1-2 minutes or so.

Return the meat pieces to the wok. Add the sauce and allow it to come to a boil. Add the cornstarch slurry slowly until the sauce is thickened to your taste.

Serve over rice.

For Kung Pao Shrimp (or Scallops)

All ingredients remain the same except the marinade should be changed as below.

Combine the soy sauce and the rice wine and combine with the shrimp.  Toss to coat well.  Allow the shrimp to marinate in the fridge for about 30 minutes.

While awaiting the shrimp prepare the vegetables and set aside.  Mix the sauce and set aside.  Using the cornstarch and water, make a slurry and set aside.

Place the wok over high heat and allow it to get quite hot.  Place oil in the wok and swirl to coat the sides.  Remove the shrimp from the marinade and stir fry, working in batches so as not to cool down the wok.  You want to stir fry the shrimp without overcooking, about a minute or so, or until it is just pink.  Remove from wok and set aside.  Repeat until all the shrimp is cooked.

If necessary add a little additional oil.  Add the chilies and cook until they begin to darken, about a minute or so.  

Add the garlic, ginger and Szechwan pepper and stir fry for about 30 seconds or until quite aromatic.  Add the scallions, bell pepper, peanuts and celery and continue to stir fry until veggies are crisp-tender, about 1-2 minutes or so.

Add the sauce and allow it to come to a boil. Add the cornstarch slurry slowly until the sauce is thickened to your taste.

Add the shrimp and cook until just heated through.

Serve immediately over white rice.

Notes:

Chicken breast meat may be used as well but dark meat is more authentic and less likely to dry out.