This quick and simple stir-fry is our adaptation of a recipe from “Cooking South of the Clouds” by Georgia Freedman. The dish is from southern Yunnan province in China, an area along the border with Myanmar and Laos. Freedman calls for fiery Thai chiles, but we opt for milder Fresnos or jalapeños that are easier to find and have a more modest heat level, making it easier to control the spice level. If you'd like more chili heat, simply leave the seeds in the chilies. Serve the stir-fry with rice or spoon it into lettuce cups.