Feel free to use regular green beans in this recipe but if you have access to Chinese long beans, give them a try.
AuthorLemons & Anchovies
12-16oz3/4 - 1 lb string beans (or regular green beans), rinsed, ends trimmed and cut in 1 - 1 1/2 inch pieces
1knobpeeled and grated fresh ginger
2teaspoons- 1 tablespoon vegetarian oyster sauce
splash stock or water
Heat the oil in a pan over medium-high heat. Add the grated ginger, garlic and chili paste and cook until fragrant, about 2 minutes. Don't let the garlic burn.
Add the string beans to the pan, turn up the heat to high and also add the oyster sauce. Stir-fry for 3-5 minutes, until the beans are crisp-tender and slightly charred. You can also add a splash of water or stock to the pan then cover it to let the beans cook a bit faster. You just don't want the garlic and ginger to brown too fast but expect to see some caramelization while the beans cook--this will lend a lot of flavor. If you do see some premature browning, deglaze the pan with a bit of water and/or lower the heat. Serve over steamed rice.