Sichuan Green Beans

1 lb green beans, trimmed and cut into 2-inch pieces
1 T canola oil, divided
1/4 c chopped shallots
1 1/2 T minced garlic
1 T minced peeled fresh ginger
1/2 t crushed red pepper
1 T balsamic vinegar
1 T low-sodium soy sauce
1/2 t salt

Cook beans in boiling water 2 minutes or until crisp-tender. Drain and rinse under cold running water; drain. Pat beans completely dry with paper towels. Heat a 14-inch wok over high heat. Add 1 1/2 t oil to wok, swirling to coat. Add green beans to wok; stir-fry 3 minutes or until browned. Spoon green beans into a bowl.

Add remaining 1 1/2 tsp oil to work, swirling to coat. Add shallots, garlic, ginger, and crushed red pepper; stir-fry 15 seconds or just until garlic begins to brown. Return green beans to wok. Add vinegar, soy sauce, and salt to wok; toss to combine.