The first, but hopefully not my last contribution to the Chinese New Year event is a versatile recipe I got off a mailing list some time ago – it is from Cook’s Illustrated. Although it combines beans and minced pork, it can easily be adapted to serve as a vegetarian dish as well. Stir-Fried Sichuan Green Beans I used regular organic green beans. This would have been even better with yardlong beans, and maybe a few reconstituted Chinese mushroom caps, chopped, but we both marveled at the balanced flavors nonetheless. It is particularly good if you can lay your hands on fresh, young garlic instead of the more readily available dry variety.
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