Makes 4 servings. Difficulty
1 lb. green beans, trimmed 1 Tablespoon canola oil 1 shallot, minced 3 garlic cloves, minced 1 Tablespoon fresh ginger, peeled and minced 1-2 small dried hot red chiles, broken in half 1 Tablespoon balsamic vinegar 1 Tablespoon gf soy sauce Salt and freshly ground black pepper
Heat a large skillet of salted water to a boil. Add the green beans and cook until just tender, about 4 minutes. Drain and rinse under cold water. Pat beans dry with paper towels.
Heat 1-1/2 teaspoons oil over high heat in a large skillet or wok. Add the green beans to the wok; stir fry for 3 minutes or until browned in spots. Transfer green beans to a bowl.
Add the remaining oil to the wok. Add the shallots, garlic, ginger and chiles; stir fry for 15 seconds or until fragrant. Return the beans to the wok and add the balsamic vinegar and gf soy sauce. Season to taste with salt and freshly ground black pepper. Serve.