Sichuan Peppercorns?

For this I would infuse the oil you are cooking with. Get the oil hot in the wok and then add the chili and szechuan peppercorns whole, strain them out after they start to toast. Then grind them up and add them again at the end.

What's the question?

Grace Young says that you should always lightly toast Sichuan peppercorns in a pan, then grind them in a mortar&pestle before cooking with them. This greatly improves the flavor and gets rid of the "gritiness".