- 1 pound fresh beans, trimmed and cut into halves and thirds
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons Stevia
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1 tablespoon safflower oil
- 2 tablespoons minced garlic
- 2 tablespoons peeled, minced ginger root
- Wash green beans, trim the ends, and cut beans into halves or thirds if they are large.
- Mix together soy sauce, rice vinegar, sweetener of your choice, red pepper flakes, and black pepper.
- Mince garlic enough to make 2 T minced garlic.
- Peel ginger root and mince enough to make 2 T minced ginger.
- Use a medium-sized pan with a tight-fitting lid and heat over high heat. When the pan is hot, add the beans and 1/4 cup water; cover and cook on medium-high heat for 3-5 minutes or until the beans are bright green and starting to get tender. (If your beans are thin they will cook more quickly, but larger beans will probably need 5 minutes to get done.)
- Remove the lid and continue to cook until the water is all evaporated.
- Add the oil and minced garlic and ginger and cook about 2 minutes, stirring several times so the garlic and ginger don't burn.
- Add the soy sauce mixture, let it come to a boil and cook about 2 minutes more, until the sauce thickens and coats the beans and beans are tender to crisp.
- Serve hot or at room temperature.