My favourite way to cook green beans is to fry them in oil until their outer skin blisters and they turn impossibly sweet. Snake beans are no exception and can be fried (almost deep fried) in batches. Add some slivers of garlic and these beans really come alive.
Keep the beans long as they look lovely "snaked" around a plate, but trim them to a size manageable during the cooking process.
Also see the post "Chinese style Fried Blistered Beans".
Serve as a side dish / accompaniment with rice and other meat dish
Snake beans
Garlic clove, roughly chopped
Vegetable oil (just enough to partially submerge the beans)
Salt (Pinch)
Soy Sauce
Method
Wash then pat dry the beans. Trim and cut into long pieces.
Add vegetable oil to a wok on medium heat. When the oil is hot enough*, add the garlic and salt.
Fry the beans until the outer skin blisters.
Just before serving, drizzle with a little soy sauce.
* Tip: To test whether the oil is hot enough, you can place a wooden or bamboo chopstick (or spoon) into the oil. If bubbles emerge around the chopstick, then it is.
