Almost every household cooks this. However, I have much satisfaction seeing the bright green beans gleaming from the plate that I thought I would share this, especially for my sister who is plunged into the role of cook unexpectedly.
I deviate from the usual browning of the garlic, so as not to sully the final color of the dish. Do this for any light colored vegetables, for presentation sake, unless your family members really need to distinguish between veg and garlic, like mine.
1 packet of french beans, strings removed.
4 cloves of garlic, smashed with the back of a cleaver
1 handful of red wolfberries, available from chinese herb shops. Use peppers as an alternative for a western slant.
Tilting the knife at an angle, cut beans to short sections.
On a hot pan, heat olive oil.
Saute garlic till softened. Do not brown.
Add beans, toss and count to 10.
Sprinkle some water. Toss again.
Add wolfberries. Remove from heat.
Goes with any main dish.