Recipe: Dry-Cooked Green Beans

From Weight Watchers. Quote: Dry-cooking - frying at a high temperature - gives
green beans a wonderful texture: slightly crisp on the outside, tender and
juicy inside.
1 tbsp. reduced sodium soy sauce
1 tbsp. rice wine or dry sherry
1 tsp. cornstarch, dissolved in 1 tbsp. water
1/2 tsp. sugar
4 tsp. peanut oil
6 cups green beans, steamed till tender crisp
4 scallions, thinly sliced
1 tsp. sesame seeds
1. In small bowl, whisk the soy sace, wine, dissolved cornstarch, sugar and 1/4
cup water till smooth.
2. In a large nonstick skillet or wok, heat 1 tbsp. of the oil until it just
begins to smoke, 30 to 40 secs. Add the green beans in 2-cup batches; cook,
stirring as needed, till lightly browned and the edges are crisp, 1 to 2 min.
per batch. As it is done, transfer ech batch to a plate and keep warm. Wipe out
skillet with a paper towel.
3. Return the skillet to the heat, and heat the remaining 1 tsp. of the oil.
Add the scallions and cook, stirring as needed, until softened, 3 to 4 min.
Stir in the green beans and the soy sauce mixture; cook, stirring gently, until
the sauce thickens and coats the beans. Sprinkle with the sesame seeds; serve
at once.