1 clove garlic, minced
1-inch knob of fresh ginger, minced (should equal about 2 teaspoons)
2 T hoisin sauce
1 T plus 1 teaspoon rice vinegar
2 t toasted sesame oil
2 t soy sauce
1 t red pepper flakes (this will be spicy – reduce, if you prefer less spice)
1 T neutral oil
1 generous handful green beans, cut into 1-inch pieces and rubbed dry with a towel
Whisk to combine the first seven ingredients in a small bowl and set aside. Heat the oil in a wok or heavy-bottomed saute pan over medium-high heat. When good and hot, add the green beans and sauté, stirring constantly, until they begin to blacken in small spots, about 3 minutes. Add the sauce to the pan, stirring to coat the green beans. Cook just until the sauce reduces slightly, about 2 minutes. Serve immediately, on their own, or over rice.
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