Ingredients:

  • 1 lb (450 g) Fresh Green Beans, trimmed
  • 1 Tbsp Water
  • 2 Tbsp Neutral High Heat Oil (such as peanut or canola oil)
  • 1 Heaped Tbsp Fresh Ginger, finely minced
  • 4 cloves Garlic, finely minced
  • 1-2 Bird’s Eye Chillies, thinly sliced (optional, for heat)
  • 2 Tbsp Low Sodium Soy Sauce
  • 1 Tbsp Rice Vinegar
  • 1 tsp Toasted Sesame Oil
  • 1/2 tsp Granulated Sugar
  • 1 tsp Cornstarch (optional, for thickness)

Instructions:

  1. Prep Ingredients: Trim the green beans and ensure they are thoroughly dry. In a small bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, sugar, and cornstarch (if using). Set aside. Mince the ginger and garlic, and slice the chillies.
  2. Heat the Wok: Place the wok or heavy skillet over high heat. Allow it to heat until it just begins to smoke faintly. Add the 2 Tbsp of neutral oil and swirl to coat the sides.
  3. Blister the Beans: Add the green beans to the hot wok. Toss and stir continuously for 3–4 minutes until they develop char marks and wrinkles (blistering). Immediately scoop them out and set them aside in a bowl.
  4. Sauté Aromatics: Reduce the heat slightly to medium-high. Add the minced ginger, garlic, and sliced chillies. Sauté rapidly for about 30–60 seconds, until fragrant. Do not allow the garlic to burn.
  5. Combine and Finish: Immediately return the blistered green beans to the wok. Give the prepared sauce a quick whisk and pour it over the beans. Stir-fry quickly for about 30–60 seconds, allowing the sauce to bubble and thicken slightly, coating the beans evenly. Serve immediately.