Black Beans, Green Peppers, and Pork Shreds

Flavor: Unique

Dried, salted black beans entered Szechwan from the outside, probably either from Canton or Hunan. Because they were not indigenous, Mrs. Chiang’s mother rarely cooked with them, though when she did the results were always delicious. She used them mainly in simple stir-fried dishes, for the black beans have such a strong and complicated flavor that they dominate any dish to which they are added. They also have an affinity for hot foods, a combination