Ingredients:

  • 1 lb fresh Green Beans (trimmed)
  • 2 Tbsp High Smoke Point Oil (e.g., Canola or Peanut), divided
  • 6 large cloves Fresh Garlic (finely minced)
  • 1 tsp Fresh Ginger (finely minced or grated)
  • 2 Tbsp Soy Sauce (Low Sodium preferred)
  • 1 Tbsp Oyster Sauce (or Vegetarian Mushroom Sauce)
  • 1 tsp Rice Vinegar
  • 1 tsp Granulated Sugar
  • 1 Tbsp Water (or Chicken/Vegetable Stock)
  • Optional: Szechuan Chili Flakes or Paste to taste

Instructions:

  1. Mince the garlic and ginger. In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sugar, and water/stock. Set aside.
  2. Place the wok over high heat. Add 2 tablespoons of the oil and heat until the oil is shimmering and just barely smoking.
  3. Add the trimmed green beans to the hot wok. Do not stir immediately. Allow the beans to sit undisturbed for 1–2 minutes to develop black char marks ('blisters').
  4. Toss the beans vigorously, using a spatula to turn them frequently, cooking for another 3–4 minutes until they are bright green and tender-crisp.
  5. Push the beans to one side of the wok. Add the remaining 1 tablespoon of oil to the empty side. Add the minced garlic and ginger. Sauté rapidly for about 30 seconds until fragrant.
  6. Immediately pour the prepared sauce mixture over the beans and aromatics. Toss everything together rapidly for about 60 seconds until the sauce thickens slightly and coats the beans.
  7. Transfer immediately to a serving platter and serve piping hot.