Mag's Spiced Kitchen

1 : Snap off the ends of the green beans, then wash them thoroughly and pat them dry with paper towels.

2 : Heat oil in a wok until it’s hot; you can test it by dipping a chopstick – it’s ready when the end bubbles steadily.

3 : Add the green beans in batches and fry for 2 minutes until the outside starts to wrinkle. Transfer them onto a plate lined with paper towels. Repeat this process with the remaining batches.

4 : Discard the excess oil, leaving about 2 tablespoons in the wok. Keep the heat on medium, add the minced garlic and fry for 30 seconds until it becomes fragrant.

5 : Add the green beans back into the wok and season with chili oil, salt, and black pepper. Stir well, turn off the heat, and serve.