Ingredients

2 Tbsp. vegetable oil, plus more as needed
5–6 dried xiao mi chiles, or substitute Thai or arbol, cut into ¼-inch pieces
3 large garlic cloves, thinly sliced (1 Tbsp.)
One 1-inch piece fresh ginger, peeled and thinly sliced (1 Tbsp.)
10 whole green Sichuan peppercorns
2 large scallions, pale-green and white parts only, cut into 1-inch pieces
1⁄2 small green bell pepper (2 oz.), cut into 1-inch pieces
4 oz. smoked Chinese pork belly or bacon (la rou), thinly sliced lengthwise against the grain, then cut into 2-inch pieces
1 tsp. Pixian broad bean chile paste
1 cup fresh morel mushrooms or reconstituted dried morels, cleaned and halved lengthwise
Kosher salt