Yunnan Greens Recipes

LITTLE POT RICE NOODLES

Steps:

• Place 2½ lb. pork bones in a medium pot and pour in water to cover. Bring to a boil and cook 2 minutes. Drain bones in a colander set in sink and rinse under running water to remove impurities.
• Combine pork bones, 1 large shallot, peeled, halved, 2 scallions, knotted together, 5 dried shiitake mushrooms, one 1" piece ginger, scrubbed, sliced ¼" thick, 2 whole star anise, and 5 white peppercorns in a medium pot. Pour in 10 cups water and bring to a boil. Reduce heat, partially cover pot with a lid, and simmer gently until broth is very flavorful, 2-3 hours.
• Strain broth through a fine-mesh sieve into a large pot; discard solids. Do ahead: Broth can be made 3 days ahead. Let cool, then cover and chill, or freeze for up to 3 months
• Mix 8 oz. ground pork, 1 Tbsp. soy sauce, 1 Tbsp. Shaoxing wine (Chinese rice wine) or medium-dry sherry, ¼ tsp. ground Sichuan peppercorns, and ¼ tsp. freshly ground white pepper in a medium bowl to combine. Cover and chill 30 minutes.
• Meanwhile, cook 1 lb. rice stick or pad thai noodles according to package directions (they should be springy and chewy, but not as chewy as pasta). Drain, rinse with cold water, and set aside.
• Heat 2 Tbsp. vegetable oil in a large skillet over medium. Cook pork mixture, stirring constantly, until starting to brown, about 1 minute. Stir in 3 garlic cloves, finely chopped, one 1" piece ginger, peeled, finely chopped, and 1 Tbsp. coarsely chopped pixian doubanjiang (spicy fermented broad bean paste) and cook, stirring constantly, until pork is browned and a little bit crispy, about 4 minutes. Taste and add more doubanjiang if needed. Remove from heat.
• Return broth to a brisk simmer. Add 8 small bok choy (about 1 lb.), trimmed, halved, quartered if large, and ¾ cup trimmed chopped garlic chives (from 25-30) and cook until bok choy are tender, about 30 seconds. Stir in 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and remove from heat. Taste and season with more salt if needed.
• Divide reserved noodles among 4 bowls. Ladle broth and vegetables over. Top each bowl with 3 Tbsp. ground pork mixture, 3 Tbsp. zha cai (pickled mustard stems; from one 3.5-oz. bag), 1 Tbsp. soy sauce, 1 Tbsp. black (Chinkiang) vinegar, and 1 Tbsp. chili crisp. Scatters 3 scallions, dark green parts only, finely chopped, and a handful of cilantro leaves with tender stems on top, dividing evenly.

YUNNAN GREENS

Steps:

• Place a large pot of water on to boil. Meanwhile, cut the bok choy lengthwise into thirds or quarters and place in a sink full of cold water to soak for several minutes. Wash thoroughly to get any dirt out of the base of the stalks.
• When the water is boiling, add about 1 tablespoon salt, bring back to the boil, and add the bok choy. Stir with a long-handled wooden spoon to make sure all the greens are immersed. Bring back to a boil, boil for under a minute, drain, and set aside.
• Heat a large wok over high heat. Add the oil and swirl to coat the wok. Toss in the chiles and ginger. Stir briefly, then add the greens and stir-fry for 30 seconds, pressing them against the sides of the wok to sear them a little. Add the broth and let it boil for about 30 seconds. Stir the cornstarch paste well, then add it together with 1/2 teaspoon salt. Stir-fry for another 15 to 30 seconds, turn out onto a small platter, and serve. (Warn your guests that the chiles are not for eating, just for flavor.)