The recipe is from my Mom!
Did you know Lee Kum Kee has gluten free oyster sauce?
Ingredients:1 pound Chinese Long Beans, washed and trimmed to 3" lengths
1 tablespoon cooking oil
2 teaspoons minced garlic
1/4 cup water
1 tablespoon oyster sauce
1 teaspoon soy sauce
Heat up your wok, add oil. When shimmering, add minced garlic. Fry just for a few seconds until fragrant. You want to make sure that you don't wait too long before adding the garlic to the oil, otherwise the oil will be too hot and the garlic will burn.
Add your long beans, fry in wok for 30 seconds, tossing the garlicky oil all over the beans.
Add water, oyster sauce and soy sauce. Cover the wok. Let the beans steam for 5 minutes on medium heat. Check to see if beans are almost tender, but not too soft. If not, re-cover and steam an additional 1 minute. Uncover, let the rest of the liquid evaporate, about an additional minute.