In a bowl, whisk the soy sauce, chicken broth, cornstarch, sesame oil and garlic together and set aside.

Trim and wash the green beans. Next, dry them well with a paper towel and set them aside.

Add ¼ cup of oil to a wok or a deep skillet and turn the heat to medium high. When the oil is hot (about 350°F), slowly add the green beans. Fry for 3 to 5 minutes, turning the green beans a couple of times, until they are wrinkled. Turn the heat off and transfer the green beans to a couple of paper towels to remove excess oil. Remove the oil from the skillet.

Add the sauce to the same wok or deep skillet and turn the heat to medium. When the sauce is bubbling, add the cooked green beans and quickly toss to coat them evenly.

Turn the heat off, season with salt and serve immediately.

Lay a piece of aluminum foil on a large cooking tray. Add green beans and 1 tablespoon peanut oil and toss to coat evenly. Lay the green beans flat on the tray (they should not be piled up) and season with salt. Broil in the oven for 3-6 minutes, until the beans are lightly charred. Transfer beans to a paper towel. Then follow the stir fry steps from above.

Set the air fryer to 380° F and let it preheat for 3-5 minutes before using.

Toss the green beans with 1 tablespoon peanut oil and add them to the air fryer.

Close and air fry for 15 minutes. Take the basket out a couple of times and shake the green beans so they cook as evenly as possible. The green beans should be slightly charred, wrinkled and tender. If they are still quite crunchy, put them back in the basket and air fry for an additional 5 minutes. Remove from the air fryer and follow the stir fry steps from above.