Step 1

Make the sauce: In a medium bowl, whisk together the water, sugar, vinegar, soy sauce, cornstarch and sesame oil.

Step 2

Make the stir-fry: In a wok or large (12-inch) nonstick skillet over medium-high heat, heat the oil until shimmering. (This will happen very fast if using a wok.) Add the dried chiles and Sichuan peppercorns, and stir-fry until the chiles darken slightly, about 1 minute. (If using a wok, this can happen within 15 to 20 seconds.)

Step 3

Add the celery and bell pepper, and stir-fry until crisp-tender, 3 to 4 minutes. Add the garlic, ginger and white parts of the scallions, and stir-fry until fragrant, another 1 minute. Transfer to a plate.

Step 4

Add the pork to the skillet and cook, breaking up the meat as you stir-fry, until browned, about 5 minutes. Return the celery mixture to the pan and stir to combine. Re-whisk the sauce, add it to the skillet and stir to coat everything. Remove from the heat, sprinkle with the peanuts and green scallion slices over the top, and season lightly with salt. Serve warm, with rice.