Chinese Long Beans Stir-fry

From 6 Bittersweets
Serves 4 to 6

XIAOLU'S NOTE: These beans should be available at most Asian markets, but you can substitute green beans for a somewhat different but still delicious texture and taste.

1 tablespoon vegetable oil
3 tablespoons of preserved mustard (za cai)
3 dried red chili peppers, or to taste
2 cloves garlic
1 bunch (about 1 1/2 lbs) long beans
1 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon rice wine
1 teaspoon sugar
salt to taste

Snap or cut all the ends off of the long beans, then wash and dry them. Slice the beans into 1 to 1 1/2" pieces. Roughly chop the preserved mustard and mince the garlic.

Heat the vegetable oil in a large pan or wok over medium-high heat. Break the dried red peppers in half and add them to the pan. Throw in the preserved mustard and garlic, and cook until fragrant, stirring frequently to avoid burning the garlic (which turns it bitter and gross).

Add the long beans and cook several minutes until it begins to soften. Mix in the oyster sauce, soy sauce, rice wine, and sugar. Continue cooking until beans are tender but not mushy (but long beans are supposed to be a little chewy so don't judge them by green bean standards). Taste and add salt if necessary. Serve hot with steamed rice and chili garlic sauce.