Cut beans diagonally about 2 inches in length; set aside
Using a skillet or a wok, heat oil, fry shallots, garlic, hot peppers and add cumin seeds cooking until shallots are light golden color.
Add beans, shredded coconut, stirring for another 3 minutes.
Add oyster sauce and stir-fry for another minute before adding the chopped tomatoes (canned).
Stir-fry until beans are tender and crispy. If there is a problem with sticking, just sprinkle a little water over the stir-fry.
Stir in lime juice and Kikkoman sauce.
This delightfully healthy recipe serves 4 – 6 servings.