| 1. |
In a small bowl, whisk together the soy sauce, vinegar, sugar, and chili flakes. Set aside. |
| 2. |
Place 1/4 cup water in a large skillet and bring to a boil over high heat. |
| 3. |
Add the green beans, cover the pan, and cook until the beans are crisp tender, 3 to 4 minutes. Uncover, and drain any water that remains in the pan. |
| 4. |
Add the oil, grated ginger, and thinly sliced garlic to the beans in the skillet and cook over medium-high heat, stirring frequently, until the beans are lightly browned, about 2 minutes. Don't let the garlic burn. |
| 5. |
Add the soy mixture to the pan and cook, stirring constantly, until the sauce thickens and glazes the beans, about 2 minutes. |
| 6. |
Transfer to a platter and serve the beans hot or at room temperature. |
