Instructions

1. Mix a light sauce for your beans by combining a little cornstarch and water with some soy sauce in a small bowl. Whisk the ingredients and set aside the bowl within easy reach; you’ll need to coat the beans with the mixture quickly.

2. Heat some olive or vegetable oil in a skillet or wok over medium-high heat. Wait for the oil to sizzle before adding the green beans. Add some sliced Vidalia or red onion — elongated to match the shape of the beans — to the skillet or wok for extra flavor.

3. Pat down the beans so they sit in a single layer. Let them fry for about one minute to develop a brown coating. Flip them over with a wide spatula and let them cook for another minute. Resist the urge to keep stirring the somewhat fragile beans; give them time to fry. If they’re cooking too quickly, turn down the heat.

4. Add some salt and pepper and cook the beans for a third minute. Now is the time to add minced garlic and crumbled bacon to the skillet or wok, if desired, and stir the ingredients.

5. Turn off the heat. The beans will continue to cook for about a minute. Add the light soy sauce and stir. Crown the dish with almond slices or cashew halves.