Spicy Sichuan Style Green Beans

Ingredients

• 1 lb. fresh green beans, trimmed and cut into halves or thirds
• 2 T soy sauce
• 1 T rice vinegar, not seasoned
• 2 tsp. sweetener of your choice
• Red pepper flakes
• 1/4 tsp. white pepper
• 1 T vegetable oil
• 2 T minced garlic
• 2 T peeled and minced ginger root

Directions

1. If the green beans need it, rinse them, trim off the ends, and slice any large beans into halves or thirds. In a small bowl, stir together the soy sauce, rice vinegar, your chosen sweetener, red pepper flakes, plus white pepper. Chop enough garlic to measure 2 T minced garlic, then peel and mince enough ginger root to measure 2 T minced ginger.
2. Set a large skillet with a snug lid over high heat. Once it is hot, add the beans and 1/4 cup water, cover, and cook over medium-high heat for 3-5 minutes, until the beans are bright green and beginning to soften. Thin beans will cook faster, while larger beans will likely need 5 minutes.
3. Take off the lid and keep cooking until the water has completely cooked away. Add the oil along with the minced garlic and ginger, and cook for about 2 minutes, stirring several times so they do not burn. Stir in the soy sauce mixture, bring it to a boil, and cook about 2 minutes more, until the sauce thickens, coats the beans, and the beans are tender-crisp. Serve hot or at room temperature.