I always add the green beans to my plate whenever we hit the Chinese buffet that’s located in the same complex that holds the grocery store and the farm goods retailer. I tell myself I’m going to make them next time I have some fresh beans but I never seem to remember. I made a point of making them today since I was already set on stir fry. They aren’t too hard, trim to the size you like and cook them in oil with minced garlic in whatever measure you like. I added sliced onions to these and cooked them for three or four minutes before adding a splash of water and covering the pan. Cook for another few minutes, add a slug of oyster sauce and toss to coat. Cover and reduce the heat until you are ready to plate. I cut the onions too small this time.The main dish was chicken and snow peas in a spicy brown sauce over rice. Cut up the chicken into bite sized pieces and marinate in soy sauce, minced garlic, a splash of Chinese cooking wine, a few tablespoons of water or stock, a tablespoon of chili garlic paste, and a spoonful of corn starch. I usually make additional sauce that is similar to the marinade but with more stock and a splash of oyster sauce or sugar to sweeten it a tad. I find that if I nuke the snow peas for a minute or two in the microwave all they take is another minute in the wok, added with the extra sauce when the chicken is finished.