Trim Chinese long beans and cut into two inch pieces
Cook the long beans in boiling water until tender crisp, about two minutes. Transfer the beans with a slotted spoon to an ice bath until cool (approximately two minutes). Drain and set aside.
Pour the oil in a wok or skillet and heat over medium-high heat. Add the green beans and stir-fry for two minutes. Add the garlic, Hoisin sauce and oyster sauce and stir-fry for 30 seconds.
Dish out and garnish with roasted cashews. Serve immediately!