Hot and Numbing Sichuan-Style Turkey Salad Recipe

Using a mortar and pestle, grind Sichuan peppercorns into a coarse powder, about 30 seconds. Add garlic, ginger, sugar, and sesame seeds, and pound to a rough paste, about 1 minute. Add vinegar, stock, sesame paste, and soy sauce, and pound to a smooth paste, 15 to 30 seconds. Stir in chili oil and sediment. In a medium bowl, toss turkey with dressing and 3/4 of scallions until turkey is well-coated, adding extra stock as needed if turkey is too dry. Season to taste with salt. Transfer turkey a serving bowl or individual serving plates, sprinkle with remaining scallions, more toasted sesame seeds, and additional chili oil if desired. Serve immediately.