A big handful or two of any leafy green vegetable(anything that wilts quickly and has a mild flavor will do, such as bok choy, choy sum, spinach, napa cabbage, etc., washed)
Pour ¼ cup oil into the wok over medium heat and add the chilis. Let the peppers infuse the oil for 1 minute. Add the minced ginger and Sichuan peppercorn powder, if using, and fry for another minute.
Add the minced garlic and cook for another 30 seconds. Then add the ground pork. Stir until just cooked through, breaking up any big chunks. Next, add 2 tablespoons Shaoxing wine, ½ teaspoon of sugar, ½ teaspoon white pepper, 1 tablespoon soy sauce, and ½ teaspoon sesame oil. Then add 2 heaping tablespoons of the black bean hot sauce. Stir and cook for a minute.
Turn the heat up to high and add the cooked spaghetti, peanuts, scallions, and leafy veggies. Quickly stir fry for a few minutes to heat them through. Stir fry to combine, moving quickly so the spaghetti doesn’t stick to the wok. Cook until the veggies are wilted/just cooked through.