Notes: You can make these beans up to 2 hours ahead; let cool, then cover and let stand at room temperature. If you use the maximum amount of chili flakes, the dish will be quite hot.
1 pound green beans
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
1/4 to 1/2 teaspoon hot chili flakes (see notes)
1/4 teaspoon ground white pepper
1 tablespoon vegetable oil
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
How to Make It
Rinse and drain green beans; trim off and discard stem ends. Cut beans into 2- to 3-inch lengths. In a small bowl, mix soy sauce, rice vinegar, sugar, chili flakes, and white pepper.
Set a 10- to 12-inch frying pan over high heat. When pan is hot, add beans and 1/4 cup water. Cover and cook, stirring once, until beans are bright green and slightly crunchy to bite, 3 to 4 minutes. Uncover and cook until any remaining water has evaporated.
Add oil, garlic, and ginger to pan; stir until green beans and garlic are lightly browned, 1 to 2 minutes. Stir soy mixture and add to pan; bring to a boil and stir until most of the liquid has evaporated and the sauce thickens and coats the beans, 2 to 3 minutes. Pour into a serving dish. Serve hot or cool.