Here's a basic stir-fry loaded with fresh flavors, contrasting textures and all the antioxidant glory of green veggies. Begin with 1/2 lb. string beans. Unless you've scored some very slender beans, such as haricots vert, trim the ends of the string beans and cut in half lengthwise. The sliced green beans will appear "frenched."
Heat 2 T. vegetable oil in a wok or large non-stick skillet over a high flame. When the oil is very hot, add the string beans and toss well. Watch out! The oil may splatter. Stir for one minute then place a lid over the skillet. Stir twice a minute for the next 3 minutes. If the beans are burning, add only a tablespoon or so of water and cover again.