1 pound green beans, ends trimmed and cut in half
2 tablespoons low-sodium soy sauce
2 teaspoons grated fresh ginger*
1 tablespoon seasoned rice vinegar
1 teaspoon granulated sugar
Red pepper flakes to taste
2 tablespoons extra-virgin olive oil (use peanut oil if you prefer)
3 to 4 baby leeks, trimmed, washed and sliced
2 large garlic cloves, minced
Several leaves of sweet basil, chiffonade cut
Small red cherry tomatoes (optional)
* I used a small hand-held grater with a handle to grate my fresh ginger. It has very small holes, and the ginger is finely grated.
In a small bowl, mix together the soy sauce, ginger, rice vinegar, sugar, and red pepper flakes; set aside
Heat olive oil in a large saute pan over medium-high heat. Saute prepared green beans until crisp-tender, approximately 5 minutes. Add prepared leeks and cook until softened and beans are tender, about 4 minutes.
Move vegetables away from center of pan to form a well, pour in the soy sauce mixture, and cook approximately 2 minutes until fragrant.
Toss the sauce and vegetables with tongs and mix well. Turn off the heat and sprinkle on the basil and small red cherry tomatoes, if using.