About this recipe

A quick, vibrant weeknight stir fry that transforms fresh green beans into a savory, garlicky side or light main. High heat gives the beans a satisfying tender-crisp texture while a simple soy-sesame sauce adds bold umami depth. On the table in under 30 minutes with minimal cleanup.

Instructions

1. 1

   Whisk together the soy sauce, oyster sauce, rice vinegar, sugar, and cornstarch in a small bowl until the cornstarch is fully dissolved. Set the sauce aside. Trim the green beans and mince the garlic.

2. 2

   Bring a large pot of salted water to a boil. Add the green beans and blanch for 2 minutes until bright green and just barely tender. Drain immediately and spread on a paper towel-lined plate to dry completely — excess moisture will cause splattering in the wok.

3. 3

   Heat a wok or large skillet over ^[high heat] until smoking. Add the neutral oil and swirl to coat. Add the dried green beans in a single layer and let them sear undisturbed for 1–2 minutes until lightly blistered. Toss and cook another 1 minute.

4. 4

   Push the green beans to the edges of the wok and add the minced garlic to the center. Stir the garlic in the neutral oil for about 30 seconds until fragrant and just golden — do not let it burn. Toss everything together.

5. 5

   Pour the sauce over the green beans and toss quickly to coat. Cook for 1–2 minutes, stirring constantly, until the sauce thickens and clings to the green beans. Remove from heat and drizzle with sesame oil. Toss once more.

6. 6

   Transfer to a serving plate. Garnish with toasted sesame seeds and red pepper flakes if desired. Serve immediately over steamed rice or as a standalone side.