1 # long green beans*
2 T minced garlic
1/2 t red pepper flakes
2 t peanut oil
sesame seeds, for garnish
1/4 cup oyster sauce
1/4 cup water
salt and pepper
1 T minced garlic
1/2 red bell pepper-small diced
Blanch the green beans in boiling salted water for about 2 minutes. Drain and run under cold water until cool. Pat dry.
In a wok, heat the peanut oil on med heat. Add the garlic, and stir quickly until it softens and takes on some color. It can burn quickly so be careful with the heat. Add the blanched beans. Add everything else and stir fry for a couple more minutes.
Mound beans in the center of a platter and drizzle any remaining sauce over the top, and sprinkle with sesame seeds.
* Szechwan long beans(snake beans) can be found at most Asian markets or at Farmer’s Markets
