2 tablespoons brown sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
3 tablespoons light oil such as grapeseed, divided
1 pound green beans, stemmed and halved with bias cut
1/4 cup water
1 tablespoon fresh ginger, grated
½ teaspoon red pepper flakes
2 tablespoons unseasoned rice vinegar
¼ teaspoon ground white pepper
In a small bowl, mix brown sugar, fish sauce and soy sauce.
In a large non-stick skillet with high sides and a lid (or a Dutch oven), heat 2 tablespoons oil over medium high. Once the oil begins to smoke, add green beans and do not stir for three minutes or until they are starting to sear on the bottoms. Add water and cover.
Cook until the beans are just under tender, about two more minutes. Remove the lid.
Move the beans to the outside edge of the pan and add the remaining oil and stir in the ginger and pepper flakes and cook for 30 seconds.
Pour in the reserved brown sugar mixture and cook for about one minute until the mixture has thickened a bit.
Off heat, stir in the vinegar and pepper and serve immediately.