Step 1

Heat a large skillet or wok on medium high heat for 3 to 5 minutes. When the pan is hot, swirl in the avocado oil and add the green beans.

Step 2

Cook, stirring frequently, for 3 to 5 minutes or until the green beans are blistered and tender. Transfer the cooked green beans to a platter, leaving the oil in the skillet.

Step 3

Turn down the heat to medium and add the minced garlic to the empty pan. Cook, stirring frequently, until the garlic is fragrant. Don't burn the garlic! Pour in the broth and scrape up the browned bits. Bring the sauce to a simmer.

Step 4

Next, add the coconut aminos, and Umami Stir-Fry Powder, Spicy Sichuan Powder, or Diamond Crystal kosher salt and stir up any browned bits. Taste and adjust the sauce for seasoning.

Step 5

Add the blistered green beans back in the pan and toss well to coat the beans with the garlic sauce. Plate and serve!