A flavorful and quick stir-fry featuring green beans and a spicy Szechuan-inspired sauce.
Steam the green beans in a saucepan until tender-crisp, about 5 minutes.
Steaming helps retain the vibrant color and nutrients of the green beans.
Drain the green beans in a colander and set aside.
Draining ensures the beans don't become soggy when stir-fried.
In a mixing bowl, combine the soy sauce, ketchup, rice vinegar, cornstarch, and chili sauce. Mix well.
Dissolve the cornstarch completely to avoid lumps in the sauce.
Heat a nonstick skillet over medium heat and add the sesame oil.
Using toasted sesame oil adds a rich, nutty flavor to the dish.
Add the garlic to the skillet and sauté for 30 seconds until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the steamed green beans to the skillet and stir-fry for 2 minutes.
Stir-frying enhances the flavor and texture of the green beans.
Pour the sauce mixture into the skillet and cook, stirring, until the sauce thickens, about 3 minutes.
Stir constantly to ensure the sauce coats the beans evenly.
Stir in the water chestnuts and cook for an additional minute.
Adding water chestnuts at the end keeps them crunchy.
Serve the stir-fry immediately, garnished with sesame seeds if desired.
Serve hot for the best flavor and texture.
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