In a blender or food processor combine the garlic, ginger, date, coconut aminos, vinegar and water and blend until completely smooth.
In a skillet heat the olive oil on high heat. Add in the green beans and stir fry them for 7 to 9 minutes until they begin to lightly brown and shrivel.
Add in the spring onions and cook for another minute before stirring in the sauce. Sprinkle with the chili flakes and cook for an additional 1 to 2 minutes before serving.