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PdfMelt the coconut oil in a large nonstick skillet or a wok over high heat.
Add the garlic and stir until fragrant, about 15 seconds.
Add the beans to the skillet and stir-fry for about 30 seconds.
Add the water and coconut aminos, cover the skillet and let cook until the beans are tender, about 5 minutes.
All the liquid should have evaporated but if there is liquid remaining, uncover and cook for about another minute.
Serve immediately.