A Chinese restaurant here makes wrinkled green beans by partially cooking them, and removing them from heat until they cool, and then stir frying them again.
I think you are supposed to cover the pan after adding the stock. Basically, sear it first, then steam it till it’s cooked through.
Add a little sliced ginger too.
Or warm (sauté?) thinly sliced ginger in soy sauce, then drizzle over steamed green beans & crumbled bacon. Always a hit at our dinners.
This summer I bought some seasoned corn meal to fry up some fish at the beach. The next day at lunch I was like, “Everybody loves deep fried pickles. Can I do it myself?” The answer was a resounding YES: just dredge 'em in some slightly-moistened cornmeal, and they were amazing.
But we also had some leftover gently-boiled green beans from the night before. I had a lot of oil and a lot of batter and a good dose of What the Hell, so I tried frying them up.
DANG. They were seriously better than french fries.
I thought I didn’t like green beans for a long time, but that’s because a lot of southern cooks (like my Mom) cooked them until they were mush. I actually like lightly cooked green beans.
You rang?
How do we cook you Chinese style?
Although it seems an odd question for you to know the answer to. If someone were to ask me the best way to cook a human, I’m certain I wouldn’t be much help. 
Same here.
I am attempting to wean Mrs. Plant (v.3.0) away from canned green beans, which are pretty close to mush right out of the can.