1 teaspoon oyster sauce
2 teaspoons Red Boat Fish Sauce, plus additional to taste
1 pound green beans
4 teaspoons vegetable oil
½ pound yellow onion, sliced into thin wedges
1 garlic clove, minced
1 bunch cilantro, chopped
Ground black pepper
1. Season the shrimp with oyster sauce and fish sauce. Mix to combine and set aside to marinate.
2. Fill a large pot with 2 quarts of water and set over high heat. While you wait for the water to come to a boil, prepare an ice bath by filling a large bowl with ice and water.
3. When the water in the pot reaches a boil, drop in the green beans. Cook for 30 seconds, then use a wire strainer or tongs to transfer the beans to the ice bath. Let the beans sit in the ice bath for 5 minutes to stop the cooking process and preserve their bright color, then strain into a colander. Trim the stem ends and return to the colander to further drain.
4. In a large pan over high heat, add the oil. When the oil shimmers, it’s time to saute: Working quickly, toss in the sliced onions and sauté for 1 minute, shaking and stirring the pan constantly throughout. Add the minced garlic and sauté just until the garlic becomes aromatic, 20 to 30 seconds. Add the marinated shrimp and sauté for 2 minutes. Add the green beans to the pan and sauté for another 3 minutes. Taste, and add an additional drizzle of fish sauce if needed. Transfer to a serving plate and garnish with cilantro and ground black pepper.