There's a fantastic dumpling house in Bellevue called Din Tai Fung. They have the best garlic green beans. These are pretty close. I like to go heavy on the garlic. Blanching the beans keeps them crisp.
GARLIC GREEN BEANS
Blanch the string beans in a large pot of boiling salted water for 90 seconds.
Drain immediately and immerse in a large bowl of ice water to stop the cooking.
When they are cool, drain and set aside.
Heat the butter and olive oil in a very large saute pan over medium heat and cook the garlic for 1 to 2 minutes, tossing occasionally, until lightly browned.
Add the string beans, sprinkle with salt and pepper, and toss together.
Source: Ina and the Food Network