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This technique is cooking the green beans via steaming. The small amount of water in a very hot covered wok efficiently cooks the green beans via heat transfer from the pan to the steam to the entire surface of the green beans.

The water evaporating into steam also briefly cools the inside of the steam oven (formed by the wok and lid) which allows more time for the green beans to cook evenly, rather than being prone to burning through the cook's inattention.

This is a version of one of favorite ways to eat green beans.