While Kev and I were in Malaysia, green beans were not just green beans there. They had a type of green beans called green bean sprouts. It looks just like green beans (proof is the picture above!) but they are more tender and sweet.
We usually order them stir fried with garlic, which is AMAZING. Stir frying with garlic is pretty much the standard way of preparing most vegetables in Chinese cuisine. And often times, shaoxing wine is added to the mix for flavor. The hardest thing to master in stir fry, I think, is how to manage the fire of the wok. Sounds weird right? Well, true stir fry actually require a huge wok with an intense fire with a super high temp. With these two elements, the wok hei, which is the flavor of the wok, can be incorporated into the dish and bring out the true flavors of each dish. So, when you go to different places for Chinese food, try out their stir fry vegetables and see if you can find the wok hei in it. Once you taste it, and trust me, if you eat enough stir fry you will taste it eventually, you will understand why I am so obsessed with it.
p/s: Flavor of the wok is NOT the flavor of stainless steel. That sounds like it would taste awful. 
