Green bean stir fry

Snap the tip of each green bean and pull to remove the fibre, then rinse and drain thoroughly.

Turn the heat to low, add one and a half tablespoons of oil and the green beans, and salt them early.

Saute patiently over low heat eight to 10 minutes, putting the lid on once every 30 seconds to help them cook through.

Push the beans to the side, drizzle in one more teaspoon of vegetable oil and saute two tablespoons of finely minced garlic until fragrant.

Before serving top with two tablespoons of Lao Gan Ma chili crisp, stirring the jar well first.