Wash the green beans thoroughly and trim the ends. If they’re extra long, cut them in half-but if they’re bite-sized, leave them whole.

To get that rich garlic aroma, smash the garlic cloves first to release the juices, then mince them finely. Pre-peeled garlic works great here for convenience.

Bring a large pot of water to a boil. Add green beans and blanch for 20 seconds – no more, no less. This quick step helps the beans maintain their vibrant green color and a tender-crisp texture.Immediately transfer the beans to an ice water bath to halt the cooking process. Once cooled, drain them well and pat dry with paper towels. Any moisture left can cause oil splatter later.

Heat enough vegetable oil in a wok or frying pan over high heat – just enough to cover the beans. Test with one green bean: if it sizzles and bubbles, the oil is ready.Fry the beans in batches, stirring gently, for 1–2 minutes until they appear blistered and slightly wrinkled. Remove and drain on a wire rack or paper towels.

In the same wok, reduce heat to medium. Add a spoonful of fresh oil and toss in the minced garlic. Sauté briefly – about 15–20 seconds – until fragrant. Don’t let it brown!Add the fried green beans back into the wok, sprinkle with salt, and stir-fry for 20 seconds, just enough to coat the beans in garlicky goodness.