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Sichuan Green Beans

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1 pound Chinese long beans or regular green beans,cut on the diagonal into 2-inch pieces
1 tablespoon bean sauce
2 tablespoons soy sauce
2 tablespoons vegetable or chicken broth
1 tablespoon dry sherry
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon chili paste, or to taste and tolerance (the hotter the better for me!!)
1 tablespoon sesame oil
3 tablespoons vegetable oil

If using regular green beans, parboil them for 5 minutes. (Regular green beans are thicker than Chinese long beans.) Put the cut beans in a colander and rinse thoroughly. Combine the bean sauce, soy sauce, sherry, sugar, cornstarch, chili paste, and sesame oil in a bowl. Add 2 tablespoons cold water. Heat the oil in a wok until smoking. Add the green beans and stir-fry for 10 minutes, or until the beans are bright green in color and slightly wrinkled.

Add the sauce ingredients and stir-fry until the sauce thickens. Serve with brown rice.

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