Procedures

1. 1

   Stem and snap each green bean in half; set aside. Smash the garlic cloves with the blunt side of the cleaver until the cloves are flattened.

2. 2

   In the meantime, place your wok over the highest flame and let heat for 3 to 4 minutes, until the wok is smoking.

3. 3

   Quickly swirl in the oil or cooking fat, and toss in the smashed garlic. Move the garlic around in the oil for about 5 seconds.

4. 4

   Toss all the green beans into the wok and rapidly stir the vegetables with a spatula or wooden spoon. Stir-fry for 2 to 4 minutes, until the green beans are still crisp and barely raw in the center. To check the doneness, taste a green bean after 2 minutes into the cooking.

5. 5

   Toss in the salt and the stock, and stir to coat the green beans with the liquid. Place a lid on the wok and turn off the heat. Let the stock gently finish cooking the green beans.

6. 6

   The green beans will be done when they are still crisp and just cooked through in the center. Serve piping hot. This stir-frying method of high heat with a gentle finish may be employed with other vegetables, such as zucchini, squash, broccoli, and cauliflower.