1 chicken stock cube
2/3 c. clear broth
1 lb. green beans
3 tbsp. oil
2 tbsp. butter
4-6 garlic cloves, minced
2 scallions, sliced
1 tsp. salt
1 tbsp. soy sauce
1 tsp. sugar
1 tbsp. pale dry sherry

Heat oil and butter in wok or fry pan. Add garlic, scallions and salt. Stir fry 30 seconds. Add beans and toss into the fat until well coated. Sprinkle with the soy sauce, sugar and sherry. Stir fry 1 minute. Serve hot.

I often substitute immature shallots or Egyptian onions for the garlic, tops and all.