I make this quick and easy green bean dish in one of my favorite pans — a non-stick stir-fry pan. The bowl shape of the pan offers plenty of surface area for browning but also captures some steam to help the veggies cook. The tasty Chinese-restaurant-style sauce comes together from Asian condiments you’ve probably got in your fridge (and gets some help from plenty of fresh garlic). But if you don’t have oyster sauce, use hoisin. If you don’t have rice wine, use a bit of any wine and a little bit of extra maple syrup. You can even make these with only the garlic and no sauce becausing the “blistering” is really what makes the green beans taste so good. You will want to turn on your stove fan if you have one!

Serves 2 to 3

1 tablespoon oyster sauce
1 tablespoon rice wine
2 teaspoons low-sodium tamari
1 teaspoon maple syrup
1 tablespoon vegetable oil
8 to 9 ounces green beans, trimmed
kosher salt
2 teaspoons minced fresh garlic

1. In a small bowl, stir together the oyster sauce, rice wine, tamari and maple syrup.

2. In a nonstick stir-fry pan, heat the oil over medium heat. Add the green beans and a pinch of salt and turn the heat to medium-high. Cook, stirring and flipping occasionally, until all of the green beans are deeply browned on most sides. They will have a slightly wrinkly look.

3. Add the garlic, stir, and cook until softened, about 30 seconds.

4. Pour and scrape the oyster sauce mixture into the pan. It will sizzle and begin reducing quickly so stir it constantly with the green beans and remove the pan after 15 seconds or so. Stir again to coat the green beans with the sauce and the garlic. Scrape the contents into a serving dish and serve right away. (They are good at room temperature, too!).