I made this into a main dish on a whim one day... it turned out deliciously and I'll be doing it again!
1 lb. fresh green beans, trimmed but left long
1-1.5 T sesame oil (I used the darker toastier Korean variety)
4-6 cloves garlic
1-2 dried chilies (the tiny red ones they sometimes put whole into Chinese dishes)
1/2 t. salt
1/2 lb. raw shrimp, shells removed
5 oz. brown beech mushrooms (or whatever you've got... if you can get your hands on mushrooms that stand a chance of browning a little before turning wet, like the brown beach, shiitake, or maybe enoki, try those)
Chop garlic and chilies together (the garlic helps keep the chili fragments from jumping off the cutting board while being chopped).
Place a large skillet over medium-high heat (a wok is good too, but only if you have a gas stove and more than 5 square inches of the bottom get HOT). After heating for a minute or so, add 1 T of sesame oil. Wait another minute or so and add green beans. Turn heat up to high and stir-fry for 5-6 minutes, or until the beans are nearly well-seared (don't stir too much or you won't get some of the extra-nice browned wrinkly ones).
Scoot the beans to the side and toss in the mushrooms. Stir for a minute or two and add the shrimp and cook until they're almost done. Turn the heat down to medium. Make room in the middle and add the garlic and chili with a little extra oil. Stir-fry for a few seconds, then stir everything together. Sprinkle on salt. Stir it all together and fry a few minutes longer... you want the garlic starting to brown and get crispy, but not burning. Remove from heat.