Stir-fried Garlic Green Beans

soy mixture:
1/4 c water
2 T sherry
2 T not-so-soy sauce
1/2 tsp sugar

cornstarch mixture:
1 T cool water
1 tsp cornstarch
1 tsp not-so-soy sauce

green beans
1 tsp sesame oil
1 lb fresh green beans, ends trimmed and strings removed
5 cloves garlic, finely chopped

additional water as needed

In a small bowl, combine all ingredients for soy mixture.
Set aside.
In another small bowl, combine all ingredients for
cornstarch mixture. Stir to dissolve cornstarch. Set aside.
Heat oil in a large nonstick skillet or wok over medium-high heat.
Add green beans and garlic.
Cook, stirring constantly, 3 minutes or until garlic is lightly browned.
Reduce heat to medium, add soy mixture, cover skillet right away
and cook for 1 minute.
Add about 3 tablesppons of water, replace cover, and cook for 4
minutes or until beans are just tender-crisp (I like mine a tad
more done than that, but it works fine either way).
Stir beans occasionally and add small amounts of water, about a tablespoon
at a time to keep beans and garlic from sticking.
Uncover skillet. Stir cornstarch mixture and pour over beans.
Cook, stirring contantly, until beans are glazed, about 1 minute.

GK's note: We like our green beans saucier than this, so I double the sauce recipe. You really, really want to use real, fresh green beans (or real, frozen ones will do in a pinch, but fresh is better). You CAN use canned, but it will make a delicious, garlicky green sludge. It isn't pretty.

recipe for not-so-soy sauce:  https://www.blogger.com/blog/post/edit/5844477942198732724/6883084100323465419