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In a large saucepan over high heat, add oil.
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Let it become quite hot, until it will splatter and sizzle when you add the green beans (if you've just washed the green beans, then take even more care here. You will probably end up with a grease galaxy on your shirt if you don't mind).
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Gently toss the beans until all are coated with oil. Turn the heat to medium high, then add the tamari, water and fish sauce.
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Cover pan with a lid, shake once in a while and allow to steam for 3-4 minutes.
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Remove lid, add garlic and ginger slices and let the liquids evaporate from the pan.
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Continue to toss throughout this process.
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Beans are done when cooked through and they have developed a nice, slightly blackened and sticky sauce that just coats them.
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Remove from heat, add the sesame oil to the pan, toss, serve and sprinkle with the red pepper flakes.