Instructions

• Wash the green beans if needed, trim the ends, and cut into halves or thirds if they are large.
• In a small bowl, whisk together 2 T soy sauce, 1 T rice vinegar, 2 tsp sweetener, red pepper flakes (amount as desired), and 1/4 tsp white pepper; set the sauce aside.
• Peel and mince ginger and garlic so you have 2 T minced ginger and 2 T minced garlic.
• Place a large frying pan with a tight-fitting lid over high heat and let it get hot.
• Add 1 T vegetable oil to the pan, swirl to coat, then add the green beans. Cover the pan, reduce heat to medium-high, and cook 3–5 minutes, stirring or shaking the pan once or twice, until the beans are bright green and beginning to become tender (thin beans take less time; larger beans may need the full 5 minutes).
• Remove the lid and continue to cook, stirring occasionally, until any released moisture has evaporated and the beans show slight blistering or browning.
• Add the 2 T minced garlic and 2 T minced ginger to the pan and cook about 2 minutes, stirring frequently so the garlic and ginger do not burn.
• Pour in the reserved soy sauce mixture, bring it to a boil, and cook about 2 minutes more, stirring, until the sauce thickens slightly and coats the beans and the beans are tender-crisp.
• Remove from heat and serve hot or at room temperature.