This was the only way I’d ever eaten green beans for a long time, so I kind of thought it was the only way Chinese people ever cooked them. Even if it’s not the only way, I’m pretty sure it’s the most common way. And for good reason – it’s simple and delicious.

Guessipe

• 1 lb green beans
• 2 TBSP neutral oil for frying
• 7 cloves garlic, minced
• 2 inches ginger, minced
• 3 TBSP rice wine
• 2 TBSP soy sauce
• 1 TBSP sugar
• salt to taste

Heat the oil on high until it just starts to smoke. Add the green beans and reduce the heat to medium. Cook, turning the beans occasionally, until they begin to pucker and char. Remove and set them aside.

Using the same wok (or pan) still on medium heat, stir together the garlic ginger, rice wine, soy sauce, and sugar. Cook for about a minute.

Add the green beans back to the wok. Increase the heat to high and stir fry for one more minute. Salt to taste.