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Author Notes: The secret to this recipe is heating the wok until you think it is way too hot. That is your moment to throw in the oil and garlic, quickly followed by the string beans. A salty and crunchy treat for a very fast dinner. Great with rice on the side. —DjeenDjeen
pound string beans
tablespoons fish sauce
- Place a wok on the stove and turn heat to high. While wok is heating up, wash, top and tail the string beans. Chop garlic. Arrange all ingredients near the wok so you can work quickly.
- Put on the extractor/exhaust fan. When the wok is VERY hot, add the oil and garlic. Shake the wok to distribute the oil and garlic. Quickly add the string beans and do not stir. This allows the beans to sear.
- After 2-3 minutes, stir. Let cook another minute. Add fish sauce and cover. Let string beans steam for a minute or so. Check for doneness. If fish sauce evaporates, add a little water.
- When done, remove from wok onto a serving platter or bowl.