Start by trimming the ends of the green beans to remove any tough bits. Rinse them under cold water and pat dry. While the beans are drying, finely chop 4-5 cloves of fresh garlic.

Heat a large pan or wok over high heat and add 2 tablespoons of peanut oil. Once the oil is shimmering and hot, carefully add the green beans. Stir-fry the beans for about 5 minutes until they are blistered and slightly charred.

While the beans are finishing up, combine 3 tablespoons of soy sauce, 1/4 cup of chicken or vegetable broth, 1 teaspoon of cornstarch, and 1 tablespoon of sesame oil in a small bowl. Whisk until cornstarch is dissolved.

Return the blistered green beans to the heat and pour the prepared garlic sauce over them. Stir quickly with a spatula for about 1-2 minutes.

Once the green beans are glistening in the sauce, remove from heat and transfer to a serving dish. Serve immediately alongside jasmine rice.