Step 1

Heat up oil in a wok/pan. Stir in garlic, ginger and Sichuan chili bean paste. Sizzle for 10 seconds or so.

Step 2

Add minced pork. Use a spatula to loosen and fry it until it loses its pinkness.

Step 3

Put in shiitake mushroom and celery. Stir-fry until they’re cooked but the celery remains crunchy.

Step 4

Throw in scallions, fresh chili and sprinkle ground Sichuan pepper. Give everything a quick stir then transfer to a serving bowl/plate.

Step 5

Serve with lettuce leaves. You may either have the lettuce on the side (let the diners assemble) or fill each leaf with the stir-fry then serve.