Wash and dry produce.

Core, deseed, and dice bell pepper into ½-inch pieces. Halve, peel, and dice onion into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Dice sweet potatoes into ½-inch pieces. Quarter lime.

Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper, onion, and scallion whites. Cook, stirring occasionally, until beginning to brown and soften, 3-5 minutes.

Meanwhile, drain and roughly chop pulled pork into smaller pieces.

Add pulled pork to pan and cook, stirring occasionally, until pork is warmed through and bell pepper is tender, 2-3 minutes.

Turn off heat; transfer pork mixture to a plate. Wipe out pan.

Heat a large drizzle of oil in same pan over medium-high heat. Add sweet potatoes and cook, stirring, 1-2 minutes.

Add ⅓ cup water (⅔ cup for 4 servings); cover and cook, stirring occasionally, until sweet potatoes are tender and water has evaporated, 10-12 minutes more. TIP: Keep an eye on the sweet potatoes as they cook! Add a splash more water if they begin to brown too quickly.

While sweet potatoes cook, in a small bowl, combine mayonnaise, garlic-ginger scallion paste, salt, and pepper.

Set aside until ready to serve.

Add pork mixture, Szechuan paste, and a splash of water to pan with sweet potatoes and stir to combine.

Using your hands or a rolling pin, crush wonton strips in their bag.

Evenly top hash with garlic-ginger scallion sauce, crushed wonton strips, and scallion greens. Finish with a squeeze of lime juice.

Divide between plates or serve family style directly from pan with remaining lime wedges on the side.