Lots of Chinese recipes call for sauteeing the chopped garlic, then adding meat or vegetables and further sauteeing.
I've always added the garlic after the meat loses its raw color, on the theory that if it's added too soon, it will turn and give the dish a bitter taste--because it actually takes some time to cook the meat through, let alone actually browning it; whereas adding it towards the middle or end of cooking, prevents that.
What say you about this practice? Does it sound sensible? Have you ever found a burned taste to dishes in which chopped garlic was added first?