1 tbsp. soy sauce
1 tsp. sugar
1 tbsp. dry white wine or sherry
1 sm. chicken bouillon
2/3 c. water
1 lb. green beans
1 tbsp. oil
2 tbsp. butter
2 scallions, chopped
4 to 6 cloves garlic, minced

Mix soy sauce, sugar, wine; set aside. Dissolve bouillon in water over high heat in large saucepan. Add beans and simmer 5 to 8 minutes until almost all liquid has evaporated. Drain beans, set aside.

In wok or skillet, heat oil and butter. Add garlic and scallions, stir fry until just softened (30 seconds). Add beans, toss to coat. Sprinkle soy sauce mixture over beans and stir fry for 1 minute. Serve hot. Best if used with fresh beans but frozen can be substituted.