Wash and trim green beans, patting them dry with a paper towel (or kitchen towel).
Heat canola oil in a large skillet or wok over medium-high heat until shimmering, then swirl to coat. Stir in the sesame oil and garlic, then immediately stir in the green beans, crushed red pepper, and ginger.
Stir fry the green beans over medium-high heat for 7 minutes, stirring often, until crisp-tender.
Stir in the soy sauce and cook for another two minutes, stirring often and scraping the tasty browned bits up from the bottom of the pan with a wooden utensil. Serve hot.
Full disclosure: I actually used olive oil as an experiment today, because some of you were asking whether it was OK to substitute it for canola or vegetable oil in fried rice and stir fries. It has a lower smoke point, so the garlic got a little more well done than with canola, and the pan was much more difficult to clean — so, do this at your own risk. Be sure to de-glaze the pan with water immediately, before it cools. Avocado oil or another high smoke point oil would also work well.
Easy Garlic Green Beans with Soy Sauce from Mashup Mom: https://www.mashupmom.com/easy-garlic-green-beans-with-soy-sauce/