Adapted from Cooking Light, September 2008. I omitted 1/2 teaspoon of added salt, figuring even the low-sodium soy sauce would be salty enough.
1 lb. green beans, trimmed and cut into 2-inch pieces 1 tablespoon canola oil, divided 1/4 cup chopped shallots 1 1/2 tablespoons minced garlic 1 tablespoon minced peeled fresh ginger 1/2 teaspoon crushed red pepper 1 tablespoon Chinese black vinegar or balsamic vinegar 1 tablespoon low-sodium soy sauce
1. Cook beans in boiling water 2 minutes or until crisp-tender. Drain and rinse under cold running water; drain. Pat beans completely dry with paper towels.
2. Heat a 14-inch wok over high heat. Add 1 1/2 teaspoons oil to wok, swirling to coat. Add green beans to wok; stir-fry 3 minutes or until browned. Spoon green beans into a bowl.
3. Add remaining 1 1/2 teaspoons oil to wok, swirling to coat. Add shallots, garlic, ginger and crushed red pepper; stir-fry 15 seconds or just until garlic begins to brown. Return green beans to wok. Add vinegar and soy sauce to wok; toss to combine. Makes 6 servings.