Stir Fried Green Beans

In putting together an Asian meal that had both vegan and gluten free aspects to cover, not to mention everything can't be too spicy, and seasfood would not be considered a plus by certain guests, this simple green bean preparation presented itself. The only thing I did differently was to blanch the beans for a minute ahead of time. 1/4 cup oyster sauce 1 teaspoon sugar 4 tablespoons vegetable oil 6 cloves garlic, peeled and smashed 2 pounds green beans, trimmed and cut on a sharp angle into 2-to 3-inch pieces In a small bowl, whisk the oyster sauce, sugar and 3 tbsp. water until the sugar dissolves. Divide the oil between 2 large skillets; heat over high. Reduce the heat to medium-high, divide the garlic between the skillets and cook, stirring, until fragrant, about 1 minute. Divide the beans between the skillets; add 2 pinches of salt to each. Stir-fry until the beans are bright green, about 1 minute. Divide the oyster sauce mixture between the skillets. Stir-fry until the beans are just tender and the liquid is absorbed, 5 to 6 minutes.