Cut zucchini in half vertically and slice each half in half-moons about ¼-inch thick. Mince aromatics and pickled peppers. In a small bowl, mix soy sauce, vinegar, sugar, corn starch and broth to make a sauce.
Heat wok over a high flame until wisps of heat start to rise. Add rapeseed oil and when smoking add the zucchini slices. Stir-fry about 2 minutes or just until the zucchini is starting to soften. Add salt and distribute throughout.
Push zucchini to the sides of the wok and add garlic, ginger, pickled peppers and scallions to the center well of the wok. Add a bit more oil if necessary to cook them briefly. Then mix the zucchini into the aromatics and stir-fry the whole lot for another couple minutes, taking care not to overcook.
Give sauce a stir to redistribute the corn starch, then add it to the wok and mix well. Continue cooking until the sauce has thickened and the zucchini is cooked through but still has a slight crunch. Plate and sprinkle Sichuan pepper powder over the top.