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CHINESE MINCED PORK AND SOUR BEANS makes 2 servings

This Szechwan classic is a vinegary, fiery farrago of long beans and pork. Choose Chinese long beans that are dull green, without withered edges or brown spots. Serve this entrée over white or brown rice, noodles of any variety, or wilted greens.

2 cups rice vinegar (see page 12)

pound Chinese long beans, trimmed and sliced into ¼-inch pieces (about 1½ cups), or pound green beans, trimmed and cut into ¼-inch pieces

2 tablespoons peanut oil

2 medium garlic cloves, minced

1 tablespoon peeled, minced fresh ginger

1 teaspoon red pepper flakes

½ pound ground pork

2 tablespoons soy sauce (regular or low-sodium)

1. Bring the vinegar to a boil in a medium saucepan set over medium-high heat. Add the beans, cover the pan, and cook for 2 minutes. Drain the beans in a colander set in the sink, but do not rinse them.

2. Heat the oil in a wok or medium high-sided sauté pan set over medium-high heat. Add the garlic, ginger, and red pepper flakes; stir-fry for 1 minute, tossing constantly. Crumble in the ground pork and stir-fry for 4 minutes, tossing constantly. Add the beans and cook for 1 minute. Stir in the soy sauce, cook for an additional 30 seconds, and serve.

LAMB-STUFFED BELL PEPPERS makes 2 stuffed peppers

Here’s a Greek twist on the family classic, with pine nuts, dill, and ground lamb. Choose bell peppers of any color but with wide bottoms, preferably in four well-defined lobes, which will help them stand up in the saucepan while they’re baking.

2 tablespoons pine nuts

¾ pound ground lamb

1 medium shallot, minced

3 tablespoons chopped fresh dill, or 1 tablespoon dried dill

3 tablespoons white rice

2 tablespoons currants

1 teaspoon tomato paste (see page 14)

1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley

1 teaspoon grated lemon zest

½ teaspoon salt

½ teaspoon freshly ground black pepper

2 large bell peppers (about 8 ounces each)

One 8-ounce can tomato sauce

¼ cup water

1 tablespoon olive oil

½ teaspoon lemon juice

1. Position the oven rack in the middle of the oven and preheat the oven to 350°F. Meanwhile, toast the pine nuts in a small, dry skillet set over low heat for about 4 minutes, or until lightly browned, tossing frequently. Set them aside.

2. Mix the lamb, shallot, and 2 tablespoons of the fresh dill or 2 teaspoons of the dried dill in a large bowl with a fork, just until the shallot and dill are combined into the meat. Gently mix in the toasted pine nuts, the rice, currants, tomato paste, parsley, ½ teaspoon of the lemon zest, salt, and pepper until combined. Take care not to mix until the meat fibers begin to break down.

3. Cut the tops of the peppers by slicing down about ¼ inch below the stem. Using a small spoon, preferably a grapefruit spoon, scoop out the seeds and inner membranes but take care not to scrape the walls and thereby weaken the pepper’s structure. Stuff each pepper with half of the lamb mixture. Place the stuffed peppers in a 2-quart saucepan or pot. Set aside.

4. Mix the tomato sauce, water, olive oil, lemon juice, the remaining dill, and the remaining ½ teaspoon of lemon zest in a medium bowl; pour this mixture over the stuffed peppers. Place the saucepan over medium heat and bring the mixture to a boil. Cover and place the pan in the oven. Bake for 45 minutes. Uncover and bake for an additional 15 minutes, until the sauce thickens and the peppers are tender. Let stand for 5 minutes off the heat before serving.

TEA-RUBBED RACK OF LAMB with ROASTED POTATOES makes 1 rack of lamb

We’ve infused a rack of lamb with green tea—it mellows the meat considerably while keeping it moist and flavorful. For even better flavor, coat the rack in the morning, then leave it covered in the refrigerator all day. Take the lamb out of the refrigerator 15 minutes before roasting, so it can return to room temperature.

1 tablespoon green tea leaves, ground to a powder in a spice grinder or with a mortar and pestle; or 1