- 1 pound fresh green beans, washed and ends trimmed
- 1 tablespoon toasted sesame oil
- 1 tablespoon minced garlic
- 1 1/2 teaspoons minced fresh ginger
- 2 tablespoons sliced green onions (white part only)
- 1/2 cup julienned red bell pepper (about 1/2 medium pepper)
- 1 1/2 tablespoons soy sauce
- 1 teaspoon oyster sauce
- 2 teaspoons teriyaki sauce, store-bought or homemade
- 1/4 teaspoon salt
- Fill a large stockpot with salted water and bring to a boil over high heat.
- Prepare a medium mixing bowl by filling it with ice water.
- Cook green beans in boiling water for 2 1/2 to 3 minutes, until crisp-tender.
- Using tongs or a slotted spoon, remove the green beans from the boiling water and place immediately into the bowl of ice water, to stop the cooking process.
- When beans are cooled, drain and place on clean, dry kitchen towels or paper towels. Pat the beans dry, making sure there is no water on the beans before continuing.
- Heat the sesame oil in a large nonstick skillet over medium-high heat. Carefully add the green beans and cook, stirring constantly, for 1 to 2 minutes.
- Add the garlic, ginger, and green onions, and cook, stirring, an additional 30 seconds to 1 minute, being careful not to burn the garlic.
- Stir in the red bell pepper, soy sauce, oyster sauce, teriyaki sauce, and salt. Stir to heat through, about 1 to 2 minutes longer. Serve immediately.