We tried this recipe: https://www.vietworldkitchen.com/blog/2012/07/celery-and-carrot-tossed-with-sesame-recipe.html For the Sichuan peppercorns, we used ¼ tsp that we toasted and then ground with a mortar and pestle. At the end, we added ½ tsp of Marukan salad seasoning rice vinegar (yellow label) for brightness. (Dec. 2020)
Source: Andrea Nguyen, author and teacher, Vietworldkitchen.com.
Cooking Adventures 