We've been obsessed with Szechuan-style green beans ever since the early days of Betelnut in San Francisco. Well, with a little kitchen creativity, they can also be a healthful side dish. A mere smidgen of canola oil is melded with fragrant chile, garlic, sherry vinegar and soy sauce before being tossed with oven-roasted beans. The real trick? Squeezing the juice of freshly grated ginger over the legumes for added flavor--without additional fat. Thus, our obsession deepens.