Remove the membrane from the outside of the squid. Wash and dry the squid, cleaning thoroughly. Score the squid - cutting lengthwise and crosswise, and then cutting the skin
into diamond-shaped pieces that are about 1 inch long.
Mix the sauce ingredients.
Roll the squid pieces in cornstarch. Heat the wok and add oil. When the oil is ready, carefully add the squid and deep-fry for about 1 minute, until the squid curls up. Remove and set aside. Drain the oil from the wok (you can reuse the oil).
Add about 3 tablespoons of oil to the wok, dribbling it down the sides. Add the pepper pieces, and then the garlic, ginger, and Szechuan peppercorn. Add the celery and carrot and stir-fry for a few seconds. Add the deep-fried squid and the green onions. Add the sauce, mix together well and serve hot with steamed rice.