Kung Pao Chickpeas

toasted sesame oil

inch of ginger (peeled and minced)

large cloves of garlic (minced)

rib of celery (thinly sliced)

scallions (diced (both green and white parts) (divided))

ground Sichuan peppercorn ((or use regular ground black pepper to taste))

red pepper flakes (plus more to taste)

chopped roasted peanuts (plus more for garnish if desired)

large red bell pepper ((or 2 medium), cut into halved strips)

cooked chickpeas (drained (equal to 2 standard cans))

sliced collard greens (or other greens of choice)

Kung Pao sauce ((below))

cooked rice or cauliflower rice (for serving)

low-sodium soy sauce ((or tamari for gluten-free))

rice vinegar ((don't use the seasoned type or your dish will be too salty))

balsamic vinegar

agave nectar

sriracha or other chili sauce

water

cornstarch