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.
* 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