Guizhou fried beans with pickled greens

Crush the garlic and ginger, separate and mince the scallion whites and greens, cut the dried chilies and finely mince the suan cai.

Rinse and drain the beans; mash about a quarter of them.

Long yao: heat the wok piping hot, cut the heat, melt the lard and swirl it, then set the heat to medium-low.

Fry the ginger and garlic until fragrant, add the scallion whites for half a minute, then the dried chilies, then the suan cai.

Fry it all a minute or two until the suan cai pops, add the mashed beans, a quick fry, then the Shaoxing wine.

Add the rest of the beans and a cup of water.

Add sugar and soy sauce and simmer three to four minutes until the sauce thickens; taste and add salt if needed.

Splash in the dark vinegar and a sprinkle of MSG, mix in the scallion greens.