Ingredients:

  • lb fresh green beans, trimmed and snapped into 2-inch pieces
  • Tbsp neutral oil (Canola, Vegetable, or Peanut)
  • large cloves garlic, minced finely
  • Tbsp low-sodium soy sauce
  • Tbsp oyster sauce (or vegetarian mushroom sauce)
  • tsp rice vinegar
  • tsp granulated sugar
  • Pinch of ground white pepper
  • Tbsp water or chicken broth
  • /2 tsp sesame oil

Instructions:

  1. Trim and rinse green beans. Mince garlic. Whisk together all sauce ingredients (Soy Sauce, Oyster Sauce, Vinegar, Sugar, Pepper, Water) in a small bowl; set aside.
  2. Heat the neutral oil in a large wok or heavy-bottomed skillet over high heat until shimmering (nearly smoking). Add the green beans, ensuring they are not overcrowded, to sear.
  3. Cook the beans undisturbed for 2–3 minutes to encourage blistering. Toss briefly and continue cooking for another 3–4 minutes until tender-crisp and speckled with dark char marks.
  4. Push the beans to one side of the wok. Lower the heat slightly if necessary. Add the minced garlic to the clear spot and sauté quickly (about 30 seconds) until fragrant—do not let it burn.
  5. Pour the prepared sauce mixture over the beans and garlic. Toss continuously for 30–60 seconds until the sauce has thickened slightly and coats all the beans.
  6. Remove the wok from the heat immediately. Drizzle with the sesame oil and give one final toss. Serve piping hot.