Preparation

1. Bring a large skillet or wok of salted water to a boil. Add beans and cook 2-4 minutes (depending on how young and tender they are raw) until they are bright green and crisp/tender.
2. Drain beans and then plunge them into a bowl of ice water to stop the cooking and to keep the beans bright, fresh color. When completely cooled, drain again and pat or spin dry to remove excess water.
3. Wipe out any water in the skillet or wok. Place the skillet over medium-high heat and add the oil. Add the green beans back to the skillet and cook, stirring often until beans begin to blister a bit, about 2 minutes.
4. Add the ginger and garlic and cook an additional minute or so.
5. In a small bowl stir together the tamari, miso, vinegar, sesame oil and chili flakes. Add this mixture to the beans and stir to coat beans until they form a nice glaze, about another minute or two. Taste and adjust seasoning as desired.
6. Transfer to serving dish and enjoy!