Step 1

1 Make the sauce: In a medium bowl, whisk together the water, sugar

Step 2

2 Chinkiang vinegar, soy sauce, cornstarch and toasted sesame oil

Step 3

3 Make the stir-fry: In a wok or large nonstick skillet over medium-high heat, heat the oil until shimmering (this will happen very fast if using a wok)

Step 4

4 Add the dried chiles and Sichuan peppercorns and stir-fry until the chiles darken slightly, about 1 minute

Step 5

5 Add the celery and bell pepper, and stir-fry until crisp-tender, 3 to 4 minutes

Step 6

6 Add the garlic, ginger and white parts of the scallion, and stir-fry until fragrant, another 1 minute

Step 7

7 Transfer to a plate

Step 8

8 Add the pork to the skillet and cook, breaking up the meat as you stir-fry, until browned, about 5 minutes

Step 9

9 Return the celery mixture to the pan and stir to combine

Step 10

10 Re-whisk the sauce, add it to the skillet and stir to coat everything

Step 11

11 Remove from the heat, sprinkle with the peanuts and green scallion slices over the top, and season lightly with salt

Step 12

12 Serve right away