Preheat oven to 425 degrees and prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Halve Brussels sprouts (quarter if larger than a ping-pong ball). Stem, seed, and slice bell pepper into thin strips (julienne). Cut celery into ¼" pieces on an angle (bias). Trim and thinly slice green onions, keeping white and green portions separate. Coarsely chop peanuts. In a mixing bowl, prepare pork marinade by combining ginger, soy sauce, sugar, and half the green portion of green onions. Rinse pork chops, pat dry, and add to marinade.