I'm not real sure how it gets its name since it is pan fried in oil. But the texture using this method is good. The flavor can be adjusted to your liking, and it's pretty easy and quick. Just prep everything first. You do a lot of stirring during the cooking process and don't have time to prep while you cook, trust me, you will end up with some under cooked, and some extremely over cooked if you do.
This is usually a side dish, but we used it as a main course tonight, mostly due to time limits.
I used some long beans tonight, but regular ole green beans, butter beans, pole beans, all work. Thicker ones take a minute or two longer to cook is all.