Green beans for dinner

We didn't want a lot to eat, because we'd had a late lunch.
Steam about a pound of green beans just a little bit. Drain them and rinse in cold water to keep them from cooking more.
Chop 2 - 3 cloves of garlic; slice a pepper into longish/thinnish stips (they should work with the shape of the beans). Chop a hot pepper if you have one. If not, use red pepper flakes.
Add the peppers to hot oil in a wok (I used grapeseed oil, but any vegetable oil will do). Stir until they begin, as the cookbooks say, "to release their fragrance" and then add the chopped garlic. When you can smell the garlic, add the beans. Of course you are stirring and mixing quite constantly.
While all this is happening, rinse a large handful or two of cherry tomatoes. If they are large, slice them in half. Add them to the beans and continue to stir and cook. Be sure to adjust the heat -- you want the mixture to cook briskly but not boil or splatter.
At this point I added a good tblspn of tumeric. This brings a wonderful subtle heat. It also stained my wok orange. It's optional, but try it.
At the end you can add pine nuts, mozzerella balls, and chopped basil. Stir and serve.
Serving note: use this a side dish, serve with pasta, or serve with just a green salad and bread for a really light supper.