I first remember eating beans cooked this way at Billy Kwong’s restaurant in Surry Hills. Hers were tossed in a miso sauce, but since I cook these as a side to my Tofu, Eggplant and Pork Mince Stir-fry, I find that the plain version works too.
500g green beans, trimmed
Vegetable oil for frying
Salt to season
1. Heat oil in a large frying pan on medium-high heat
2. Add beans and sprinkle with salt
3. Spread the beans around the pan to make a single layer
4. Turn the heat down to low and cook until the beans shrivel up, turning occasionally. This can take 20 minutes or more