Yellow wax beans are sautéed until crisp-tender and tossed with butter-toasted pecans.
1. Heat the oil in a wok or large skillet. Add the beans and toss to coat. Stir over high heat for 30 seconds. Sprinkle the beans with sugar, then pour on the water. Reduce the heat and cover the pan. Simmer for 3 to 5 minutes or until crisp-tender.
2. Meanwhile, melt the butter in a small skillet. Add the pecans and cook over medium-low heat for 1 minute. Do not allow the butter to turn brown.
3. Uncover the beans and increase the heat. Cook, stirring, until all the liquid is evaporated. Add the pecans and melted butter. Season with salt and pepper and toss to combine. Serve immediately.