Stir Fried Green Beans with Ginger and Onions

Ingredients

• 2 to 3 tablespoons canola or peanut oil
• 1/2 pound to 3/4 pound of fresh, tender, crisp green beans, cut into 1 1/2 to 2 inch pieces
• 1 small yellow or white onion, sliced root to stem, about 1 cup of sliced onion
• 1 ounce of fresh ginger, peeled and cut into matchsticks
• 1 large garlic clove, sliced very thin
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 teaspoon toasted sesame oil
• A generous pinch of freshly ground black pepper

Directions

1. Set a wok or a large frying pan over high heat on your strongest burner for about 90 seconds. Pour in the vegetable oil and warm it until it looks glossy and rippling. If you are unsure, drop in a tiny piece of onion; it should sizzle right away.
2. Add the green beans, onions, and ginger to the pan, then toss everything together. Separate any onion slices that are sticking to each other so they cook evenly.
3. Arrange the vegetables across the surface of the pan and leave them alone for 30-90 seconds, just long enough to let them brown a bit. Stir, then let them sit again for another 30-90 seconds.
4. Add the sliced garlic, stir once more, and cook for another minute.
5. Stir the soy sauce and sugar together, then pour the mixture into the pan. Shut off the heat and toss right away. The sauce will begin to caramelize quickly, so keep the vegetables moving for a few seconds to prevent scorching.
6. Drizzle the sesame oil over the beans and onions, add the black pepper, and toss one last time. Serve right away, or let the vegetables stand and serve them at room temperature. The green beans should remain a little crisp, and they will soften slightly from the heat left in the pan or serving dish.