In a wok heat the peanut oil. When the oil is hot, saute the chilies and garlic. Add the blanched beans. Stir in the oyster sauce and water. Stir fry for 2 to 3 minutes. Season with black pepper. Mound the green beans in the center of a platter. Drizzle any remaining sauce over the top. Garnish with parsley and Essence.
Yield: 4 servings