Roast: Toss beans with 2 teaspoons peanut oil and the salt. Spread out on a rimmed baking sheet and slide into a 425-degree oven. Roast, shaking once or twice, until beans are wrinkled and browned in spots, about 14 minutes.
Mix: Meanwhile, stir together soy, ginger, sesame oil and chilli paste. Pour into a serving bowl.
Stir-fry: Measure remaining 1 teaspoon peanut oil into a wok or large, heavy skillet. Heat over medium-high. Add garlic and cook, stirring, a few seconds. Add bean. Toss.
Season: Scoop beans into the serving bowl. Toss to coat with sauce. Enjoy.
