Ingredients:

  • 1 pound fresh green beans, trimmed (450g)
  • 1 tablespoon vegetable oil (15 ml)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon soy sauce (15 ml)
  • 1 tablespoon oyster sauce (or vegetarian hoisin sauce substitute, 15ml)
  • 1 teaspoon sesame oil (5ml)
  • 1/2 teaspoon granulated sugar (2.5ml)
  • 1/4 cup chicken broth or vegetable broth (60ml)
  • 1 teaspoon cornstarch (5ml)
  • 1 tablespoon toasted sesame seeds

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the green beans and cook for 3-4 minutes, until bright green and slightly tender-crisp. Immediately drain the beans in a colander and rinse with cold water to stop the cooking. Pat dry.
  2. In a small bowl, whisk together the soy sauce, oyster sauce (or hoisin), sesame oil, sugar, cornstarch, and chicken broth (or vegetable broth). Set aside.
  3. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 30 seconds, until fragrant (be careful not to burn the garlic!).
  4. Add the blanched green beans to the wok and stir-fry for 1-2 minutes, until heated through.
  5. Pour the sauce over the green beans and stir-fry for 1-2 minutes more, until the sauce thickens and coats the beans evenly.
  6. Remove from heat and garnish with toasted sesame seeds. Serve immediately.