| 1 tablespoon | Peanut oil |
| 1 teaspoon | Minced fresh ginger |
| 1/2 teaspoon | Minced garlic |
| 1/2 pound | Fresh green beans, trimmed |
| 1 teaspoon | Sugar |
| 2 tablespoons | Dry sherry |
| 1/2 teaspoon | Salt |
| 1/2 teaspoon | Crushed red pepper |
| 2 tablespoons | Soy sauce |
| 1/2 teaspoon | Cornstarch |
| 1 tablespoon | Cold water |
| 1 teaspoon | Sesame oil |
Coat a wok with nonstick cooking spray and heat over high heat. Add peanut oil and heat well. Add ginger and garlic and stir-fry about 30 seconds. Add green beans and stir-fry 2 to 3 minutes longer. Add sugar, sherry, salt, red pepper, and soy sauce; stir-fry another 1 to 2 minutes.
In a small dish, blend cornstarch and water to make a smooth paste; add to wok and cook until the mixture comes to a boil and thickens.
Remove wok from heat and add sesame oil. Serve warm or at room temperature.
Easy to make ahead for a picnic.