Stir soy sauce into ground protein and let sit for 10-15 minutes.
In a metal or bamboo steamer, steam green beans for about 2-3 minutes, until just bright green, but still extremely crisp.
[Sometimes we cheat and just microwave one of those plastic bags full of green beans for 2.5 minutes]
Remove lid and remove beans from heat.
Immerse beans in an ice bath for a minute. [optional]
Drain and set aside. [optional]
Slice the dried chiles and remove and discard the seeds [or measure out some pepper flakes].
In a frying pan or wok, heat oil ad dried pepper skins or pepper flakes.
Add onion, ginger and garlic and sauté for about a minute.
Add ground protein and sauté on medium until golden and lovely, 3-5 mins.
Add the sriracha or other hot sauce in a measure of your liking [we used a whole 2 tbs] stirring and sautéing for another minute.
Toss in green beans until just coated and combined.
Brighten flavour profile with 1-2 tsp vinegar if so desired.
Serve, topping with chopped spring onions or additional red pepper flakes if so desired.