• 2 Tbsp honey
• 2 Tbsp soy sauce
• 4 cloves garlic, minced
• ¼ tsp Kosher salt
• ¼ tsp crushed red pepper flakes
• 2 lb fresh green beans, trimmed and halved

Whisk together first 5 ingredients. Set aside.

Boil beans uncovered until crisp and slightly tender, 2 to 3 minutes.

Take out and drop into ice cold water, then drain and pat dry.

Coat wok with cooking spray.

Cook beans until slightly blistered, 2 to 3 minutes.

Add sauce and coat until beans are saturated and sauce starts to evaporate, 2 to 3 minutes.