Blanch the string beans by bringing a large pot of water on medium-high heat to a boil. Sprinkle in salt, then add string beans. Boil for 3-5 minutes, or until they’re vibrantly green & start to soften but still crunchy. Cooking time will depend of the size of your green beans, so keep and eye on them & don’t overcook them, otherwise, they’ll turn mushy in the stir-fry. Remove, run under cold water, then pat dry thoroughly.

Heat a large wok or pan on high heat with about 2 tablespoons of oil. Once hot, add green beans and spread into an even layer. Cook for about 30 seconds untouched to allow them to char and blister. Toss, then repeat the process a couple more times until all the green beans have a little char.

Drop the heat to medium-low heat with about a tablespoon of oil if the pan is looking dry. Let the oil cool now so it doesn’t immediately burn the garlic. Once it’s slightly warm, add garlic & saute for a few seconds, until they’re fragrant and start to turn lightly golden. Keep a close eye because garlic can quickly burn and you’ll have to start over! Pour Shaoxing wine along the edges of the pan & stir. Once it’s evaporated, add soy sauce along the edges of the pan, sprinkle in sugar, MSG or chicken bouillon, and salt. Toss together to combine, taste, and adjust seasonings if needed to your liking. Remove & enjoy!