Make the sauce by combining the soy sauce, rice vinegar, sugar and szechuan peppercorns in a small dish; whisk well to combine. Set aside to allow flavors to mingle.
Bring a pot of salted water to boil then add the green beans and cook for 1-2 minutes, or until crisp tender. Remove from the hot water immediately and drain on a paper towel. Side Note: This cooking time is for small haricot verts so add 1-2 minutes of cooking time if you are using regular green beans.
Heat the oil in a skillet over medium-high heat. Add the green beans and cook, stirring often for 1 minute.
Add the ginger and garlic and cook, stirring constantly for 1 minute.
Add the sauce and cook, stirring frequently, for 1-2 minutes or until thickened.
Transfer to a serving dish and serve immediately. Enjoy.