Ingredients
10 shiitake mushrooms, 250 g (about 1/2 lb) green beans, 100 g (about 3.5 oz) pork belly, 20 g (about 2 tablespoons) Sichuan preserved mustard greens (pickled vegetable).
Seasonings
1/2 teaspoon each of salt, sugar, and soy sauce, 10 g dried chili peppers and 10 g garlic, douchi (fermented black bean) paste to taste, and 2 tablespoons vegetable oil.
Steps
1. Slice the shiitake mushrooms into strips; trim and wash the flat beans; dice the pork belly into small pieces; dice the pickled mustard tuber; slice the garlic.
2. Heat oil in a wok until hot, add the pork belly and stir-fry until fragrant, then add dried chili peppers, pickled mustard stems, garlic, flat beans, and shiitake mushrooms, and stir-fry until the pork belly and flat beans are fully cooked.
3. Finally, add the black bean sauce, salt, and sugar, and stir-fry until well combined.