Stir-Fried String Beans With Sa-Cha Sauce

I've hit a strange stop on my food odyssey. Just yesterday I had my first taste of Azuki Bean ice cream from Häagen-Dazs. It wasn't bad, but it was exactly as I'd imagined bean ice cream would be like. Starchy, slightly powdery, like ube ice cream (which I despise) but with a milder flavor. Recently I made minestrone again for my mom's party, which was a hit, and here I have a Chinese dish of string beans. Again it's from the eGullet forums courtesy of Ah Leung, and the recipe I've outlined here is exactly the same. (Note: I wish my brother would come back from Italy already. The CCD of this damn Canon Powershot A70 is shot and the pictures are leave a lot to be desired.)

Wash about 0.75kg string beans, and trim the ends and cut into manageable lengths. Mince 5 cloves of garlic and wedge 1 medium onion. Slice a chili pepper (I used 2 very disappointing siling labuyo, or heaven-pointing chilis. Looks like its "pointing" was very flaccid, even with the seeds intact).

In a wok over high heat, heat 3 tablespoons cooking oil. Add the garlic, chili pepper, and 5 tablespoons Sa-Cha sauce. Ah Leung recommends the Bullhead brand. Cook for 30 seconds. Add the onion and cook for a minute. Add the string beans, 1/4 cup chicken broth, and 1/4 cup water. Put the lid on and cook for 10-15 minutes. I actually did not keep the lid on as the recipe directed because I wanted my string beans to be dry, though they do absorb quite a bit of water anyway.

What I would adjust in the recipe is the salt. I would actually add a teaspoon in with the chicken broth next time as the Sa-Cha sauce (maybe I should add more too, next time) didn't spread around too much to impart its flavor. But all in all, it's nice to have your veggies once in a while.