4 tbsp Chinese sesame oil
1 kilo fresh green beans, trimmed
8 cloves garlic, minced
1/2 tsp salt crushed red pepper to taste (optional)
1. Both the wok and oil should be hot, and the beans cooked quickly over high heat. They will attain an indescribable texture, both crunchy and very tender at the same time. Also try to hang in there with the full quantity of garlic. the intense cooking heat will take the edge off it, leaving behind just the right amount of flavour.
2. Place a medium-large wok or heavy deep skillet over medium-high heat. After a minute, add the oil. Wait a minute or so, and add the green beans. Turn the heat to high and stir-fry for about 5 minutes, or until the beans are well seared.
3. Add garlic and salt (and optional crushed red pepper). Stir-fry for several more minutes, then remove from heat.
Source: Still Life with Menu – Mollie Katzen