Add 1 ½ cups neutral oil and the minced garlic to a cold saucepan. Do not preheat the oil. Starting cold lets the garlic release its flavor evenly instead of burning on the outside.

Turn the heat to low. Cook for 10 to 15 minutes, stirring occasionally, until the garlic turns pale gold. Pull it off heat before the garlic looks fully done. The residual heat in the oil will continue cooking it.

Strain immediately through a fine mesh strainer into a clean heatproof container. Transfer the crispy garlic bits to a separate container. The oil is the recipe ingredient. The garlic bits are a bonus topping for rice, noodles, or these green beans.

Place a wire cooling rack over a rimmed baking sheet near the stove. Do not use paper towels. Oil drips away from the beans on a rack instead of pooling against them.

Pour 3 to 4 cups of neutral oil into a wok, Dutch oven, or heavy pot. Heat to 375°F. Use a deep fry thermometer.

Add the green beans to the hot oil. Fry for 45 to 60 seconds until the skins blister and wrinkle but the beans are still bright green with a firm snap. They should look puckered, not limp.

Transfer the beans to the wire rack using a wok spider. Let them drain while you prepare the wok for the sauté.

In a clean wok or large skillet, add 1 to 2 tablespoons of garlic oil over medium heat. Swirl to coat the surface.

Add the minced fresh garlic and minced zha cai at the same time. Stir-fry for 10 to 15 seconds, just until fragrant. The garlic should stay white to barely translucent. Do not let it color.

Splash in the cooking michiu. It will sizzle and mostly evaporate on contact.

Turn heat to high. Add the flash-fried green beans and immediately sprinkle the mushroom bouillon and salt directly over them. Toss vigorously for 15 to 30 seconds until the dry seasoning dissolves and every bean is evenly coated. If you see visible granules, keep tossing.

Transfer to a serving plate immediately. Do not let the beans sit in the wok.