Ingredients:

  • 1 pound (450g) fresh green beans, trimmed
  • 2 tablespoons (30 ml) vegetable oil
  • 4 cloves garlic, minced
  • 1 inch (2.5 cm) ginger, peeled and minced
  • 2 tablespoons (30 ml) soy sauce (low sodium is preferred)
  • 1 tablespoon (15 ml) oyster sauce (optional, can substitute with hoisin sauce)
  • 1 tablespoon (15 ml) rice vinegar
  • 1 teaspoon (5 ml) sesame oil
  • 1/2 teaspoon (2.5 ml) red pepper flakes (optional, for heat)
  • 1 tablespoon (15 ml) toasted sesame seeds, for garnish
  • 1 green onion, thinly sliced, for garnish

Instructions:

  1. Trim the ends of the green beans. You can leave them whole or cut them in half for easier handling.
  2. Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and ginger; sauté for about 30 seconds, until fragrant but not burnt.
  3. Add the green beans to the wok. Stir-fry for 5-7 minutes, or until they are bright green and tender-crisp.
  4. In a small bowl, whisk together soy sauce, oyster sauce (or hoisin), rice vinegar, sesame oil, and red pepper flakes (if using).
  5. Pour the sauce over the green beans. Stir-fry for another 1-2 minutes, allowing the sauce to coat the beans and slightly thicken.
  6. Remove from heat. Garnish with toasted sesame seeds and sliced green onions. Serve immediately.