Sichuan Dry-Frying (Gan Bian)

Gan bian means dry-fried. Green beans are the classic. Fry them in a few tablespoons of oil over medium-high heat, turning them, until the skins blister and wrinkle, about eight minutes. Push them aside. Add a little minced pork, garlic, ginger, dried chilies and preserved mustard greens, then toss it all together with a pinch of sugar and salt. No sauce is added. The beans lose water and take on a chewy, concentrated flavor. Eggplant and cauliflower take to it well too.