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.
Serve immediately.
* 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.
Asian Green Beans with Leeks Recipe: https://whatscookingamerica.net/karencalanchini/greenbeans-asian.htm