Instructions: Blanch green beans in boiling water for 3 minutes. Drain, run under cool water to stop cooking and pat dry.

Heat wok over medium high heat. Add sherry, garlic and ginger. Stir for a few seconds. Add green beans and stir for a minute. Add stock, soy sauce, sesame oil. Combine sherry and cornstarch. Add to wok. Stir. Reduce to simmer and cook for another 3 minutes until sauce is thickened. Stir in scallions and serve.

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