Categories: Asian, Chinese, February2012, Green Beans, SBF, Stir-Fry, Vegan, Vegetables
Ingredients
- 1 lb. fresh green beans (preferably long thin "French" beans, but any type will work)
- 2 T peanut oil
- 2 T chopped garlic
- 1/2 large yellow onion, cut in half top-to-bottom and then into slivers the same size as the beans (next time I'd probably just use the whole onion)
- 1/4 tsp. salt
- 1 T water (plus a bit more if you check and the pan seems dry)
- 2 T oyster sauce
Directions
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Trim both ends of green beans. (I do this by taking a handful of beans, standing them up in my hand, loosely enough that they fall down to the cutting board and ends line up, trim that end, the turn over and line up the other side and trim.) Cut green beans into 2 inch lengths, wash, and spin dry or dry with paper towels. (Purchased beans may not need washing.)
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Heat the wok or a heavy frying pan over high heat for 1-2 minutes, until it’s too hot to hold your hand over it. Add the oil and heat about 30 seconds more, then add the garlic and onion slivers and cook for 20-30 seconds, stirring the whole time.
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Add beans and salt and cook about 2 minutes, stirring several times. Then add water, cover wok, and let beans steam for 5 minutes. (I checked once to see if the pan seemed dry and added about 1 tsp. more water.)
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Uncover the pan and add oyster sauce, then cook 2 minutes more, stirring so all the beans are uniformly covered with the sauce. Beans should still be slightly crisp when they’re done. Serve hot.
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This can be kept in the refrigerator for a day or two and reheated in the microwave, but you probably won’t have any left over.