The kids used to hate green beans prepared this way, but now they love them. Huzzah!
1 pound green beans or Chinese long beans, trimmed, cut into 2-inch pieces
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 teaspoon hoisin sauce (or honey)
1 tablespoon rice wine or white wine (or water)
1 tablespoon finely chopped garlic
Pinch of kosher salt
Freshly ground black pepper to taste
Heat the oil in a large wok or skillet over medium-high heat, and sauté the green beans, tossing occasionally, for about 7 minutes or until they blister and brown in places but are still crisp-tender, not mushy. Remove the green beans to a plate.
In a separate small bowl, whisk together the soy sauce, hoisin sauce, and rice wine. Set aside. Add the garlic to the hot pan and stir-fry for about 20 seconds until fragrant but not browning. Add the beans and sauce, and stir until heated through and the sauce reduces to a thick glaze, 1 to 2 minutes. Season to taste with salt and black pepper.
