Stir-Fried Snake Beans

01Ingredients

Heat vegetable oil in a wok or large pan over high heat until shimmering.
Add snake beans and stir-fry for 3-4 minutes until blistered and bright green.
Add garlic and ginger, stir-fry for 30 seconds until fragrant.
Add soy sauce and oyster sauce, tossing to coat evenly.
Remove from heat, drizzle with sesame oil and chilli flakes if using, and serve immediately.

Regular green beans work in a pinch, though snake beans hold up better to the heat.
Add sliced red chilli instead of chilli flakes for fresh heat.
A squeeze of lime just before serving brightens the whole dish.
Vegetarian with a mushroom-based oyster sauce.

Pan not hot enough — the beans need high heat to blister rather than steam; let the oil shimmer before adding them.
Overcrowding the pan — too many beans at once drops the temperature and steams them; cook in batches if needed.
Burning the garlic and ginger — add them after the beans, not before, since they cook much faster.

Fridge

Airtight container, up to 2 days.

Freezer

Not recommended - the beans lose their crisp texture.

Reheating

Quickly in a hot pan or wok - microwaving makes them soggy.

Snake beans. More tender than regular green beans once cooked, with a slightly different, less snappy texture.

Ginger. Freshly grated tastes brighter and more fragrant than pre-minced jarred ginger.

Oyster sauce. Adds depth and a subtle sweetness that soy sauce alone doesn't provide.

Beans are soggy, not blistered. Pan wasn't hot enough, or too many beans were added at once - use high heat and cook in batches if needed.
Garlic and ginger have burnt. Add them after the beans have had time to blister, not at the very start.
Dish tastes flat. Needs more soy sauce or a squeeze of lime - taste and adjust right at the end.
Beans are tough. Overcooked or past their prime - younger, more tender beans work best for a quick stir-fry.

Yes - though snake beans hold up better to high heat and have a slightly different, more tender texture once cooked.

High heat is important for a blistered, slightly charred exterior while the beans stay crisp inside - lower heat just steams them instead.

Yes - swap the oyster sauce for a mushroom-based vegetarian oyster sauce, which gives a very similar result.

Yes - sliced chicken, pork, or tofu can be stir-fried first, then set aside and added back in at the end with the sauce.