1
500 g green beans
1 tbsp vegetable oil
1/3 cup water
2 tsp freshly grated ginger, or bottled chopped ginger
2 tbsp oyster sauce
1 to 2 tsp hot chili-garlic sauce
Generous pinch salt
Trim stem ends from beans. Heat oil in a large frying pan or wok over medium-high heat. Add beans. Stir-fry 2 minutes. Carefully pour in water, as it may splatter. Stir often until beans are tender-crisp and most of water has evaporated, 4 to 5 minutes. Then stir in ginger, oyster sauce and 1 teaspoon (5 mL) chili-garlic sauce. Stir until evenly coated, 1 minute. Add salt and remaining chili-garlic sauce, if needed. Terrific with pork chops, steak or chicken.
Calories 47, Protein 1.3g, Carbohydrates 6g, Fat 2.5g, Fibre 1.6g, Sodium 152mg.
Test Kitchen manager Carolyn Lim Chua created this one evening when she wanted to dress up green beans.
Add cooked chicken or canned salmon or tuna and lime juice to salad.