200g green beans cleaned, trimmed and completely dried (very important they are fully dry!)
Vegetable oil (rice bran or corn oil)
Chinese chilli sauce or soy sauce to flavour (optional but tasty)
Make sure your pan is completely dry, wipe it with veg oiled paper towel and heat it to high.
Toss in beans and keep turning them as they cook. You don't want them to steam, so keep the heat high and stay by them so you can keep turning them so they don't burn. You will know they are done when they have some small black char marks on the outside and they start to wrinkle up a little.
Remove from heat, sprinkle with salt and a Chinese chilli sauce to taste.
Recipe care of Victoria J Damiani.