Milk Street Says: We cooked the beans in a very hot pan, without moving, to develop browning and flavor, then added water to steam them until tender. Drying the beans thoroughly minimized splatter, and halving them on a steep bias allowed them to absorb more flavor. A final dose of vinegar, added off heat, prevented the beans from losing their bright green color.

• 2 TBSP packed light brown sugar
• 1 TBSP fish sauce
• 1 TBSP soy sauce
• 3 TBSP vegetable oil, divided
• 1 lb green beans, stemmed and halved on the bias crosswise
• 1/4 cup water
• 1 TBSP finely grated fresh ginger
• 1/2 tsp red pepper flakes
• 2 TBSP unseasoned rice vinegar
• Ground white pepper

1. In a small bowl, stir together the sugar, fish sauce and soy sauce. Set aside.
2. In a large Dutch oven or 12-inch skillet over medium-high, heat 2 tablespoons of the oil until beginning to smoke. Add the beans and cook, without stirring, until beginning to color, about 3 minutes. Add the water and immediately cover the pan. Cook until the beans are bright green and barely tender, about 2 minutes.
3. Clear a space in the center of the pan, then add the remaining 1 tablespoon oil to the clearing. Stir in the ginger and pepper flakes and cook until fragrant, about 30 seconds.
4. Pour the sugar-fish sauce mixture into the skillet and cook, stirring occasionally, until the liquid has thickened and coats the beans, about 1 minute.
5. Off of the heat, stir in the vinegar. Taste and season with pepper.

1. Don't use an ill-fitting lid. A proper seal was key to this recipe, whether you cook the beans in a Dutch oven or a skillet. Have the lid ready as soon as you add water to the pan.