Ingredients
Equipment
Method
- Heat a wok or large saucepan over high heat until very hot. Add 1-2 tablespoons of oil and swirl it around the pan. Add the salt and black pepper to the oil, then the green beans, which should sizzle loudly as they hit the wok. Toss the beans vigorously with a spatula for 2-3 minutes until the oil coats the beans evenly and they begin to turn a brighter green. Add the chicken stock, reduce the heat to medium-low, and cover. Let steam for 3 minutes.
- Remove the cover and turn the heat back to medium-high. The beans should be bright green but not yet tender. Add the sliced onions and stir until well combined. Reduce the heat once more to medium-low and cover again for another 5-8 minutes, or until the beans are tender. Add the oyster sauce (you may want to start with less, as it's quite salty) and toss until well-coated. Adjust the seasoning to taste. This dish keeps very well and can be reheated in the oven or microwave when needed.
Notes
- Vegan Option: Remove the oyster sauce to veganize the recipe.
- Versatile Canvas: This recipe offers endless possibilities. Consider adding white beans or chopped peanuts as a garnish to tailor it to your preferences.