1.Rinse and pat dry the green beans with a paper towel. If necessary, cut the ends of the green beans.
2.In a frying pan: heat oil and sauté garlic until golden brown.
3.Add green beans and cook until they get bright green in color, about 5 minutes. Remember to stir often to keep green beans from burning.
4.Add ½ cup of chicken stock, bring to a simmer and cover.
5.In a small container: dissolve cornstarch in the remaining 2 tablespoons of chicken stock.
6.While stirring, add cornstarch mixture to the green beans; keep stirring until stock thickens.
7.Sprinkle the lemon juice over the green bean and season with salt, black pepper, and hot sauce.
8.Cover and let simmer until cooked.
9.Turn heat off, add chopped basil, cover, and let sit 1 more minute.
10.Serve and drizzle with sauce left in pan.