How to Make It
Combine all of the ingredients in a medium bowl.
Add the chicken stock to a wok and bring to a boil over high heat. Add the turkey and cook, stirring, until just opaque, about 2 minutes. Drain the turkey and set aside 1 tablespoon of the stock; reserve the remainder for another use.
Wipe out the wok and set it over high heat for 40 seconds. Add the Sichuan Peppercorn Oil and when a wisp of white smoke appears, add the garlic, ginger and salt and stir-fry for 10 seconds. Add the scallions and Thai chiles and stir-fry for 30 seconds. Add the celery, cucumber and red pepper and stir-fry until crisp-tender, about 1 minute. Add the reserved 1 tablespoon stock and the turkey and cook for 1 minute. Add the wine and cook for 30 seconds.
Make a well in the center of the wok; stir the sauce and add it to the well. Stir in the vegetables and turkey and cook until thick and bubbling. Serve immediately.