Make the spice mix by combining all ingredients in a small bowl.
Heat wok over a high flame until wisps of heat start to rise, add bacon pieces and cook until crispy. Remove and drain on a paper towel.
Bring a large pot of water to a boil and add cauliflower. When the water returns to a boil, cook cauliflower at a low boil for about 2 minutes. Add the sugar snap peas and cook with the cauliflower for 1 more minute, or until both vegetables are cooked but not soft. Drain vegetables in a colander.
Clean wok and return to high heat. When wok is hot, add 1 tablespoon peanut or canola oil and heat until hot. Add onions to the wok and stiry-fry until they are wilted and starting to brown along the edges. Remove the onions and hold.
Reheat wok, add 3 tablespoons oil, heat briefly and add the garlic and serrano chili. Stir-fry briefly then add the dried Sichuan chilies and stir-fry until they are fragrant but not burned. Push the garlic and chilies to the sides of the wok and add the spice mix to the well of oil in the center. Let it sizzle briefly, until fragrant, then add the chili bean paste and let cook briefly. Add the chicken stock or water and mix well.
Add the cauliflower, snap peas, onion and bacon to the wok in that order, stir-frying and mixing all components together. When well mixed and hot, remove to a serving platter or bowl. Serve with steamed rice.