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Gan Bian Si Ji (Dry-Fried Green Beans)

The green beans are shallow-fried, a method which blisters them on the outside and renders them tender on the inside, with a whisper of a chew. Just enough pork for flavor cinches this dish, though the addition of ya cai, fermented Sichuan mustard greens, with their salty, umami flavor, makes it truly authentic and magical. Renditions vary, but the process of cooking it yourself—choosing whether it should be mild or spicy, garlicky or gingery, or if it should include dried chiles, salted black beans, or ground pork—is what makes the dish so likable. —Lillian Chou, a Beijing-based chef and writer
From: Saveur SERVES 2–4

¼ cup canola oil
10 oz. green beans, cut into 2" pieces
2 oz. ground pork
3 tbsp. finely chopped pickled mustard greens
1 tbsp. Chinese cooking wine
1 tbsp. soy sauce
1 tsp. toasted sesame oil
Kosher salt and freshly ground black pepper, to taste

Heat 2 tbsp. oil in a 14" flat-bottomed wok or 12" skillet over medium-high; add beans, and cook, stirring often, until tender, about 5 minutes. Transfer to a bowl, and set aside; return wok to high heat. Add remaining oil, and then add pork; cook, stirring constantly, until browned, about 2 minutes. Return beans to wok along with greens, cooking wine, and soy sauce, and cook, stirring, until heated through, about 3 minutes. Remove from heat, and stir in sesame oil; season with salt and pepper.

Pickled Mustard Greens

Japanese, Chinese, and Korean cooks are masters of the art of pickling, and pickled greens and other vegetables are often served as an accompaniment to spicy meat dishes.
From Saveur MAKES 1 QUART

2 tbsp. sugar
1 tbsp. salt
¼ cup white vinegar
½ lb. Asian mustard greens
3 red or green serrano chiles, split lengthwise

1. In a small saucepan, combine 2 cups water, sugar, salt, and vinegar. Bring to a boil over high heat, then remove from heat. Cool slightly.

2. Using a paring knife, trim stems of washed mustard greens from leaves. Cut stems into 2" pieces and place in a 1-quart measuring cup. Coarsely chop enough greens to fill the measuring cup when added to stems and packed down gently.

3. Pack stems, leaves, and chiles into a clean glass 1-quart jar. Pour hot liquid onto greens, making sure that the stems are completely submerged. Cover and refrigerate for at least 3 days before serving.