2 tbsp vegetable or peanut oil
4-6 cloves garlic, smashed and minced (about 1 1/2 tbsp)
1/2 lb boneless lean pork, thinly sliced across the grain
1 tsp sugar
1/2 tsp salt, or to taste
1 tbsp fish sauce, or to taste
2 cups green beans or yard-long beans cut into 1 1/2-inch lengths
1/4 cup water
2 tbsp cilantro leaves (optional)
In a large wok or wide heavy pan, heat oil over medium-high heat. Add garlic and cook until golden, about 20 seconds. Add pork, sugar and salt, and stir-fry, using your spatula to separate the slices of pork, and expose all the surfaces to the hot wok, until all the meat has changed color. Splash in the fish sauce, add the beans, and cook for 2 minutes, then add water. Bring to a boil and cook for about 3 minutes (time will vary depending on the tenderness of the beans); the beans should be cooked but still have some crunch and life and be very green. Taste for seasonings and adjust if necessary. Sprinkle on cilantro, if desired.
Serve with rice.