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In a large, heavy pan, heat oil until shimmery.
Add shallots and garlic, sitr frequently to prevent burning.
When shallows and garlic have browned slightly, add green beans and toss.
Cook about 8 minutes, until green beans start to soften.
Deglaze pan with rice wine, stir well.
Add sauces and ginger, mix.
Taste to see if the dish needs any salt (do check- or it might get too salty).
When green beans are as soft as you'd like them, remove and plate!