One of Sichuan cooking's quick stir-fries, this dish is made by tossing boiled broad beans with garlic and pickled mustard greens over high heat. The sour, salty pickle balances the beans' texture, and the dish is traditionally served alongside plain steamed rice.
Drain and dry the peeled, boiled broad beans, then finely chop the pickled mustard greens and squeeze out excess liquid.
Heat the oil until very hot over high heat, fry the garlic and chilli for 20 seconds, then add the beans and stir-fry constantly for 5 minutes.
Add the pickled mustard greens, sugar and salt, and keep stir-frying over high heat for 3 more minutes.
Remove from the heat, stir through the chopped spring onion and serve hot.
Keep the heat high and stir constantly as you fry the beans, or they will stick to the pan and turn mushy.
If you can't find pickled mustard greens, a little drained sauerkraut gives a similar sourness.
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