This recipe works best with the thin green beans commonly called haricots verts, but tender young green beans will do. Sautéing the haricots verts gives them a melt-in-your-mouth texture and nutty flavor.
Heat 1 tablespoon of the oil in a large nonreactive skillet until almost smoking. Add the chiles and cook over moderately high heat until just brown, about 30 seconds. Add the beans and the Swiss chard stems and sauté until tender and charred, about 6 minutes. Transfer to a platter and discard the chiles.
Heat 2 teaspoons of the oil in the skillet. Add the shiitakes and sauté over high heat until softened and browned, about 3 minutes. Add the shiitakes to the beans.
Heat the remaining 1 teaspoon oil in the skillet. Add the garlic and cook over high heat, stirring, until fragrant but not browned, about 30 seconds. Add the Swiss chard leaves and 2 tablespoons of water and cook until wilted and tender, about 2 minutes. Return all the vegetables to the skillet and sauté until heated through. Stir in the chicken broth and fish sauce and heat through. Serve warm.
Serve With: Jasmine rice or sticky rice or as an accompaniment to chicken, pork or fish.
Notes: Fish sauce is available at Asian markets.