Yield: 4 servings

• 1 pound green beans, trimmed
• Salt to taste
• 1 tablespoon soy sauce, low-sodium if desired
• 1 tablespoon Chinese rice wine or dry sherry
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 1/4 teaspoon red pepper flakes
• 1 tablespoon peanut oil or canola oil

1. Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly.
2. Combine the soy sauce and wine or sherry in a small bowl
3. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
4. Swirl in the oil by adding it to the sides of the pan and swirling the pan.
5. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender.
6. Remove from the heat and serve.