Prepare - Wash celery, remove the base and leafy tops. Cut crosswise into ⅓-inch lengths. Put finely chopped scallion in a small bowl and wine, sugar, salt, and soy sauce in another.
Cook - Heat 4 tbsp oil in wok over highest heat. When beginning to smoke, toss in whole Sichuan peppercorns to flavor the oil. Remove after about 1 minute and discard.Working quickly, add scallion to wok and stir-fry 30 seconds. Add celery and stir-fry for a few minutes to soften slightly. Pour in seasonings and briefly stir-fry. Remove to a serving bowl and serve hot with white rice nearby.
Dish can stored in a sealed container for a few days in the refrigerator and reheated in the microwave.