Kosher salt
1 medium Yukon Gold potato, peeled, halved lengthwise, and cut into 1/8 in. thick half-moons
About 1/4 cup peanut oil
3/4 lb. Pastrami, cut into 3/4 in. cubes (maybe 1/2 in.)
3 celery stalks, cut on an angle into 1/8 in. thick pieces
1 red jalepno, cut into 1/4 in. rounds
12 chiles de arbol
1 tsp. Mushroom Powder
2 to 3 tbs. Chili Crisp
2 tbs. soy sauce
1/2 cup fried peanuts
1/4 cup chicken stock
1 tbs. fried garlic
1 tsp. ground Sichuan pepper
1 tsp. toasted sesame seeds
2 tbs. finely sliced jiu cai (Chinese garlic chives), or scallions

Bring a pot of well-salted water to a boil. Add the potato and blanch for 30 secons. Drain and set aside.

Set a wok over high heat and get it very hot. Add a thin coating of oil, it should be shimmering, almost smoking. Working in batches, if necessary, add the pastrami cubes in a single layer and don't touch them - allow some of the fat to render and the meat to caramelize for 30 seconds or so before stirring gently, so as not to break it up too much. Continue in this fashion until all of the meat is browed on at least a couple of sides, about 3 minutes. Transfer the pastrami to a bowl.

Let the wok get scorching hot again. Coat with oil again, then add the celery, jalapeno, and dried chiles and stir-fry just until they begin to soften, about a minute. Add the blanched potatoes and continue to stir-fry for another minute or two, until all the vegetables are cooked but still have bite to them.

Add the mushroom powder, chili crisp, soy sauce, peanuts, and stock to the party, stir, and bring to a boil. Return the pastrami to the wok and toss to combine.

Scoop everything out onto a warm serving platter. Sprinkle with the fried garlic, Sichuan pepper, seasame seeds, and chives and serve immediately.