Break apart the ends of your green beans and carefully remove the “veins”. If you prefer to chop your green beans in half or into shorter pieces, you can skip this part. We just do this at home since we keep our green beans whole.
If washing your green beans, make sure to dry these well before frying to avoid splashing.
Thinly slice your whole garlic cloves. Roughly chopping the garlic is totally fine too! Mince 2-3 cloves for stir-frying later on. Set aside.
Heat a large frying pan or wok with enough oil to submerge the green beans and garlic. Allow the heat the oil over medium high heat.
See notes below if you prefer to dry fry your green beans.
Once hot, submerge the garlic and leave to crisp for 1-2 minutes until golden brown. Remove from the oil and place on a strainer. Allow these to cool and crisp up while you cook the green beans.
Add the green beans into the pan or wok. You may need to do this in batches depending on the size of your pan/wok.
Fry the green beans for 3-4 minutes or until the green beans are wrinkly on the outside but still a bright green and firm. Make sure not to overcook the beans so these will still have that good bite. Remove the green beans from the oil and set aside.
Remove the oil from your pan/wok.
Over medium heat in the same wok/pan, add some minced garlic and stir-fry until golden brown.
Add in the green beans. Season with vegetarian oyster sauce or stir-fry sauce (or other sauce of choice), salt, and pepper, to taste.
Mix well over medium high heat. Turn off the heat. Serve and place the crispy garlic chips. Enjoy immediately while hot!