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I'm not a big vegetable fan, but the ginger, garlic and chili sauce really make me feel healtyish, especially since it comes together in minutes, perfect for a weeknight meal.  The chili garlic sauce adds such wonderful flavor and heat!

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Ingredients

• 1 lb green beans 
• 3 T peanut oil 
•  2 T minced garlic
• 2 T minced ginger
• 1 T Shaoxing wine 
• 1 t shoyu
• 1/2 t sea salt
• 1 T Chili garlic sauce, adjust to taste. 

Directions

1. Rinse and dry green beans with paper towels.
2. Remove the tough ends and cut into 2-inch pieces.
3. Combine garlic, ginger, Shaoxing wine, shoyu sale and chili garlic sauce, set aside.
4. Heat 3 tablespoons of oil in a large skillet over medium-high heat until hot.
5. Reduce heat to medium and add the green beans. Toss to coat well with the oil. Spread out the green beans as much as possible with minimal overlap.
6. Let cook without touching for 2 to 3 minutes, until the bottom starts to blister and turn golden. Keep cooking the rest of the green beans, flipping occasionally and taking out the ones that are blistered. The whole process should take about 6 minutes and remove from pan.
7. Add the garlic mixture to the pan. Stir and cook for a few minutes to release fragrance. Add all the cooked green beans and stir to mix a few times
8. Stir immediately to mix everything well. Taste the green beans.