First things first, grab your freshly harvested yardlong beans. Rinse them properly under cool running water to remove any dirt. Then chop them into about two-inch pieces. You want them bite-sized but still long enough to keep that classic look.
Next, heat a drizzle of toasted sesame oil in a large pan over medium heat. Once warm, add your minced garlic. Sauté it gently for a short moment — just enough to soften and release that aroma. You don’t want it browned or burnt, just tender and fragrant.
Now add a small splash of water into the pan. This step makes it easier for the oyster sauce to spread evenly instead of clumping in one area.
Stir in your oyster sauce and mix everything together until it forms a light, savory base.
Add the chopped yardlong beans into the pan and toss them so they’re coated in the sauce. Place a lid over the pan and let them steam for about three minutes.
After steaming, remove the lid and continue cooking. Let the excess liquid evaporate while stirring occasionally. You want the sauce to cling to the beans, not pool at the bottom.
Finish with a generous sprinkle of toasted sesame seeds right before serving.
