One of my all time favorites, Green Beans and Garlic.
About head of garlic if you’re a garlic lover. A little less if it’s not your favorite thing. After the garlic is all peeled, make some small chunks and some bigger ones.
Seasonings: Mostly Thyme, some Rosemary and Parsley.
About 24 ounces of green beans. (two bags if you buy your beans at a grocery store)
Throw everyone into a wok. You need to first soften the green beans by blanching — almost boiling. For the wok above, I usually fill about halfway up to the top of the green beans.
When the beans get softer, you may have boiled off all the water and that’s perfect. Either way, when the beans are about 80% cooked, you don’t want water in the pan anymore so dump most of the rest of the water. At 80%, throw in about two or three tablespoons of olive oil, turn up the heat, and maybe add some more seasoning if you had to dump water. Flip every minute or so so you don’t burn.
Cook until there’s slight caramelization on the beans and just a little brown on the garlic.