Recipe from David Schuttenberg, Kwei Fei, Charleston
1 pound fresh, shelled butter beans (or frozen)
1 tablespoon peeled and minced ginger
1⁄4 cup pickled chile paste or sambal oelek
1 bunch chives, cut into 1½-inch pieces*
Salt to taste
¼ cup shaoxing wine
Garnish: Sesame oil and toasted sesame seeds
*The green parts of scallions will work in a pinch
Bring a pot of heavily salted water to a boil and prepare an ice bath. Blanch butter beans in boiling water until almost cooked through, about 1½ to 3 minutes. (They shouldn’t be completely soft, but also not tough and chalky.) Transfer butter beans to ice bath, then drain on paper towel.
Heat a wok or large cast-iron skillet over high heat and have remaining ingredients at the ready. Add enough oil to cover bottom of pan. When oil is hot, add ginger and stir fry briefly until fragrant. Add chile paste and chives, then butter beans and salt. Stir fry until beans are just cooked through and chives are wilted.
Add shaoxing wine, stirring briefly to deglaze pan, then transfer mixture to a serving bowl. Drizzle with sesame oil and sprinkle with toasted sesame seeds.