1 cup vegetable oil
1 pound green beans, trimmed
1/4 cup chicken broth
1 tablespoon soy sauce
2 teaspoons minced garlic
2 teaspoons chile bean paste
1/4 teaspoon toasted sesame oil
2 teaspoons granulated sugar
1/2 teaspoon sea salt
1/2 teaspoon cornstarch mixed in 1 teaspoon water
Green onions, sliced, for garnish (optional)
Heat oil in a wok or large skillet over medium-high heat until hot. Carefully add green beans to the oil and cook, stirring continuously, about 1 minute. Transfer the green beans to paper towels to drain. Carefully transfer the oil to a heatproof container and reserve. Wipe out excess oil with a paper towel.
In a small bowl, whisk together remaining ingredients except cornstarch mixture.
Reposition the wok over high heat. When the wok is heated, add 1 tablespoon of the reserved oil, swirling to coat the sides. Add green beans and sauce mixture to the wok and stir-fry until the sauce comes to a boil. Add the cornstarch slurry and cook, stirring until the sauce thickens, about 2 minutes. Serve immediately, garnished with green onions, if desired.