Heat 1 tablespoon oil in a wide deep skillet over medium heat.
Add the onions and cook until translucent, about 15 minutes. Scoop them out into a plate and wipe out the skillet.
Heat remaining 1 tablespoon oil in the pain and ad ground pork. Break into smaller pieces with a spoon and cook through until just cooked, about 8 minutes.
Push the meat to one side and add garlic to the pork. Cook 1-2 minutes until fragrant and then stir in chili-bean paste, peppercorns, chili flakes, soy sauce, sugar, water, and reserved onions. Season with salt to taste.
Bring the sauce to a simmer over medium heat, and stir in the chopped bok choy. Cook for 3-5 minutes until the veggies are tender.
We served this with Shiratki noodles one day and the leftovers with cucumber "noodles" the next day.
I know many of you won't have Sichuan Peppercorns and Gojuchang paste. I will make you a deal. If you like Asian food, and buy those two, I'll try to feature more recipes that use them so you have other uses for them. You really can't sub anything else for it, and they are amazing things to cook with. The peppercorns are not spicy, but they numb your tongue and make it tingle--which is a very unusual sensation.