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Ingredients

1. 2 tablespoons vegetable oil
2. 3 garlic cloves, minced
3. 1/2 pound large shrimp-shelled, deveined and cut into 1-inch pieces
4. Salt
5. 1/2 pound green beans, thinly sliced 1/4 inch thick on an extreme diagonal
6. 1/4 cup chicken stock or low-sodium broth
7. 1 tablespoon Asian fish sauce
8. Freshly ground pepper

Directions

1. Heat a wok until very hot. Add the vegetable oil and heat until shimmering. Add the garlic and stir-fry for 10 seconds. Add the shrimp and a pinch of salt and stir-fry until the shrimp are just beginning to turn pink, about 30 seconds. Add the green beans and 2 tablespoons of the stock and stir-fry until the beans soften slightly, about 3 minutes. Add the remaining 2 tablespoons of stock along with the fish sauce and a generous pinch of pepper and stir-fry until the shrimp are cooked through and the beans are crisp-tender, about 3 minutes longer. Serve right away.