Wash your string beans and trim off the tough stem ends. Dry them aggressively with paper towels to ensure no residual moisture remains.

Heat your wok over high heat and add the neutral oil. Wait until the oil shimmers and a wooden chopstick inserted into the center creates rapid bubbles (around 375°F / 190°C).

Carefully add the green beans in a single layer. Fry them undisturbed for 1 minute, then toss continuously for another 3 to 4 minutes until the skins look visibly dehydrated, slightly charred, and beautifully wrinkled.

Use a spider strainer to remove the beans immediately and transfer them to a paper towel-lined plate to drain. Pour out the excess oil from the wok, leaving just 1 tbsp (15ml) of oil in the pan.

Reduce heat to medium-low. Add the finely minced garlic to the wok and stir continuously for 30 to 45 seconds until it turns an even golden-brown.

Immediately return the blistered green beans to the wok. Sprinkle with kosher salt and sugar, tossing vigorously to coat the beans evenly in the toasted garlic bits. Serve immediately.