Peel and slice the lotus root, then immerse the slices in a bowl of cool water until time to cook them. Cut the green onions, ginger and garlic. Cut or tear the chilies into 2 (zidantou) or 3 (erjingtiao) sections, discarding the seeds that fall out.
In a small bowl or measuring cup, mix the sauce: vinegar, chicken stock, soy sauce, sugar, rice wine, cornstarch and salt.
Heat wok until starting to smoke, add 2 tablespoons roasted rapeseed oil (or other cooking oil) and turn heat down to medium. Add peanuts, tossing and turning them in the wok until they are golden brown. If they brown too quickly turn down the heat. Remove and drain on paper towels.
Drain the lotus slices and pat them dry with a towel. Wipe out the wok and heat until wisps of smoke appear. Add 4 tablespoons (¼ cup) roasted rapeseed oil and heat briefly. Add lotus slices and shallow-fry them, in two batches if necessary, until just starting to brown on the edges. Remove and drain on paper towels.
Pour out the oil, clean the wok and return to the heat until hot. Add 2 tablespoons oil, heat briefly, and add the chilies and Sichuan pepper. Stir-fry until fragrant, browning but not burning them. Add green onions, ginger and garlic and stir-fry until just starting to soften.
Return lotus root to wok, add the sauce and stir-fry briefly, until the flavors meld. Add the peanuts and mix them through the dish to warm them. When sauce has thickened and everything is hot, remove to a plate and serve.
