Heat the oil in a wok set over medium-high heat. When it shimmers, add the onions and the pinch of salt. Cook, stirring occasionally, until the onions have released their moisture and are starting to brown, approximately 10 minutes. Remove to a bowel.

Return wok to stove over medium heat and cook the garlic and ginger in fat remaining from pork (add oil if necessary). When the garlic and ginger soften, add gochujang, soy sauce, brown sugar and, if using, the Sichuan peppercorns. Add 1/2 cup to 1 cup of water, enough to loosen the gochujang and make a sauce. Remove to a cup or bowl.

Return the wok to high heat over the stove. Add remaining tablespoon of oil, then the pork, and cook, breaking the meat up with a spoon, until it is just cooked, but not yet browning, approximately 10 minutes. Add the vegetables and sauce to the pork in he pan and warm through. Add rice and mix well. Stir in scallions at the last minute and stir.

Notes: I made this with 1.75 lbs pork chopped in food processor, 2 onions and sweet thick soy in place of soy sauce and sugar. I also added chopped sweet peppers.

Other recipes suggest bok choy. Maybe try sliced cabbage next time.