Green Beans with Garlic

If it seems a lot of garlic for a pound of beans, do not be alarmed, for the Chinese way of frying the garlic in hot oil releases its aroma, which is then transmitted to the beans. The result is a special “wok fragrance” in the beans without the unpleasant odor associated with garlic. The same principle can be applied to preparing shell beans, although they should be blanched for a little longer.